This is one of the best summer recipes I have. Sweet fresh cherries and tangy currant jelly make the perfect sauce to serve over tender, juicy, grilled chicken breasts.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 6 tablespoons apple cider vinegar
- 1/2 cup orange juice
- 1/2 cup currant or apple jelly
- 2 teaspoons fresh thyme leaves
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 cup chopped fresh pitted cherries
- 8 boneless, skinless chicken breasts
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Preparation:
Prepare and preheat grill. In small saucepan, combine vinegar, orange juice, jelly, thyme leaves, and 3/4 cup chicken broth. Cook over low heat for 7-10 minutes or until the mixture combines, stirring often. Remove 1/3 cup of this mixture for glaze and reserve.
Stir cherries into remaining mixture in saucepan, then combine remaining 1/4 cup broth with cornstarch. Stir into saucepan and bring to a simmer; simmer for 3 minutes then remove from heat and set aside.
Sprinkle chicken with salt and pepper. Place chicken on grill 6" from medium coals. Grill for 11-15 minutes, brushing chicken with the reserved sauce for glaze, and turning once, until chicken is thoroughly cooked. Serve with the cherry sauce. Serves 8
