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Chicken ‘n’ Cherries




Source of Recipe


Internet


List of Ingredients




1 (12-oz) can or bottle black cherry soda
3 Tbsp Mrs. Dash Chicken Grilling Blend
3 Tbsp cherry preserves
2 Tbsp lemon juice
2 Tbsp extra-virgin olive oil
6 boneless, skinless chicken breast halves (about 2 lbs)
1 (17-oz) can dark sweet Bing cherries, drained
1 Tbsp cornstarch

Pour 1/2 of the soda in a big resealable bag. Save the rest. Mix in 2 Tbsp of the grilling blend, the cherry preserves, lemon juice, and olive oil. Set aside 1/4 cup of the marinade to use as a baste. Add the chicken to the bag, seal it, and refrigerate a few hours (or overnight for more flavor). Fire up your grill—preferably charcoal—to medium. Remove chicken from bag and sprinkle with remaining 1 Tbsp grilling blend. Grill the chicken, turning and basting with reserved marinade a few times, until no longer pink in center and juices run clear (about 160°F on an instant read thermometer), 10 to 15 minutes. Pour all remaining marinade, the reserved soda, and the canned cherries into a saucepan. Bring to a boil over high heat. In a cup, dissolve cornstarch in a little water. Stir into sauce and cook 2 minutes. Pour sauce over chicken.

Makes 6 servings.



Recipe