A Cherry Trio Cherry-Chipotle Chicken
Cherry-Chipotle Chicken has been a long time favorite of ours!! The marinade is cooked down to a compote and served with the chicken is just delicious!!
I LOVE to throw veggies on the grill with whatever main dish we happen to be cooking… it keeps the mess all in one place AND I love it when my husband helps me with the outside grilling 🙂
(All the more reason to grill every night of the week!)
Yield: 4 -5
A Cherry Trio... Cherry-Chipotle Chicken
Ingredients
- Cherry-Chipotle Chicken:
- 1 C fresh sweet cherries, pitted and chopped
- 1/2 C chicken broth
- 1/3 C cherry preserves
- 1/3 C ketchup
- 2 Tbsp cider vinegar
- 1 1/2 tsp minced canned chipotle peppers in adobo sauce
- 1 1/4 tsp dried thyme
- 1/2 tsp allspice
- 2 lb boneless skinless chicken breasts
- Grilled Zucchini and Yellow Squash:
- 5 small zucchini or yellow squash
- 1/4 C olive oil, drizzled
- 2 tsp garlic powder
- 2 tsp onion salt
- Sea salt and pepper
Instructions
- Cherry-Chipotle Chicken:
- In a mixing bowl combine all ingredients, excepting chicken.
- Mix well.
- Pour into a gallon ziploc baggie, add chicken, seal to close.
- Toss chicken in marinade to coat.
- Refrigerate, marinate 4-6 hours.
- Remove chicken, reserving marinade.
- Grill 7-9 minutes per side or until juices run clear.
- Over medium heat in a sauce pan, gently simmer marinade down, serve as a compote with chicken.
- Enjoy!
- Grilled Zucchini and Yellow Squash:
- Cut the zucchini into 1/4 inch-thick spears, place on a prepping plate. Drizzle olive oil back and forth over zucchini, sprinkle the remaining ingredients evenly.
- Grill spears alongside any main dish meat, turn every few minutes to cook evenly.
Cherry-Chipotle Chicken and Grilled Zucchini and Yellow Squash are just a delicious combination for the grill!
Tomorrow is the last of our Cherry Trio recipes, it’s really very simple to make but looks like you just spent a ton of time on it… a Cherry Tart! Mmmm 🙂
xoxo~ Ruthie