Grilled Chicken with Cherry-Chipotle Barbecue Sauce

Preparation

1. Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow nonreactive dish (see Note) large enough to hold chicken. Add chicken and turn to coat well.
2. Cover and marinate in the refrigerator for at least 2 hours or overnight.
3. Preheat grill to high. Oil the grill rack (see Tips). Remove the chicken from the marinade. Transfer the marinade to a medium skillet.
4. Bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12-15 minutes.
5. Meanwhile, reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7-9 minutes per side. Let the chicken cool slightly; serve with the sauce.

Tips

Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.)

To pit a cherry, halve it with a paring knife then pry out the pit with the tip of the knife, or use a cherry pitter.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray before placing it on the grill.

Notes: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they!ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

A nonreactive pan

Contributed by: EatingWell.com