Grilled Chicken with Cherry-Chile Sauce is the perfect barbecue/party/picnic/take-your-pick dish for summer fun! I love making this sauce because it’s a tasty change of pace for grilled chicken, for sure.
I looove a great barbecue sauce, and there are so many to choose from. I was recently craving something a little different — another lip-smacking sauce to slather on my grilled chicken.
If you open my fridge, I guarantee you’ll find a few slightly sticky jars of cherry preserves and apricot jam sitting on a shelf. These goodies aren’t just for toast, yo. No, siree. I paired the cherry preserves with jalapeños to make a sweet-and-slightly-spicy grilling sauce.
The Grilled Chicken with Cherry-Chile Sauce is fabulous! This sauce is sweet and slightly spicy (I love the cherry flavor, for sure), and I wish I had tried it earlier in the season. But no fear: there’s still plenty of time left this summer to enjoy it.
It just so happens that I can grill year round in Phoenix. We make things like Grilled Chicken Veggie Bruschetta and Grilled Spicy Coconut-Lime Shrimp Skewers. The great thing about this cherry-chile sauce is that you can still use it come winter when you’re making chicken in the oven.
If you’re looking for another great dish this season, you’ll enjoy Low-Carb Zoodles with Romesco Sauce. It’s fresh, easy to make, and big on flavor!
We still have a lot of summer left to enjoy, but Grilled Chicken with Cherry-Chile Sauce will be a big hit at those upcoming football get-togethers come fall, too.
If you’re looking for something a little different for your chicken, try Grilled Chicken with Cherry-Chile Sauce. It’s a tasty alternative to standard barbecue sauce, and it’s perfect for any meal.
This sauce is a nice change of pace from traditional barbecue sauce. Perfect for get-togethers or a weeknight meal.
5 based on 8 review(s)
- 4 (6-ounce) chicken breasts, pounded thin and cut in half
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1/2 jalapeño, seeded and membrane removed, diced small
- 1/2 cup cherry preserves
- 2 tablespoons ketchup
- 1/4 cup cherry juice (or pomegranate or grape juice), divided
- 1 teaspoon Dijon mustard
- 1-2 dashes hot sauce
- 1/2 teaspoon salt, plus extra to season the chicken
- 1/4 teaspoon ground black pepper, plus extra to season the chicken
- Add 1 tablespoon of olive oil to a saucepan over medium heat. When hot, add the garlic and the jalapeño. Cook for just a few minutes then add the cherry preserves and ketchup. Add half the cherry juice, the mustard, hot sauce, and salt and pepper. Stir until the mixture is thinned out.
- Increase the heat to high and bring to a boil, stirring, for 2-3 minutes. Remove from the heat. The mixture should thicken. Set aside while you cook the chicken. If the sauce thickens too much before you’re ready to add it over the chicken, add the remaining cherry juice to thin it out a bit, and stir.
- Divide the mixture, and keep less than half reserved.
- Use 2 tablespoons of the olive oil to brush on both sides of the chicken breasts. Season both sides with a bit of the salt and black pepper.
- Grill the chicken over medium-high heat for about 12 minutes or until done, turning once. Note: The FDA recommends that a safe internal temperature for chicken is 165 degrees F, as measured with a meat thermometer.
- Brush the tops of the chicken breasts with the sauce, flip them and cook for a few minutes. Brush the other side, then flip, and again, cook for a few more minutes.
- Remove from the grill. Serve the chicken warm with the reserved sauce on the side.