This is a spicy but not fiery-hot dish. It is made with chipotle peppers (smoked jalapenos), which add not only heat but also a subtle smoky taste. Enjoy this variation of barbecued chicken with coleslaw and cornbread. Recipe by Nancy Baggett.

Servings: 8 servings
Total Time: 2 3/4 hours (including 2 hours marinating time)
Ease of Preparation: Easy
Cuisine: American
Health: Low Calorie, Low Carb, Low Sat Fat, Low Sodium, Heart Healthy, Healthy Weight, Diabetes Appropriate

Ingredients:

1 cup fresh or frozen (thawed) dark sweet cherries , pitted and chopped

1/2 cup reduced-sodium chicken broth

1/3 cup cherry preserves

1/3 cup ketchup

2 tablespoons cider vinegar

1 1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more to taste

1 1/4 teaspoons dried thyme

1/2 teaspoon ground allspice

2 pounds boneless, skinless chicken breasts , trimmed of fat

Steps:

1: Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.

2: Preheat grill to high. Oil the grill rack. Remove the chicken from the marinade. Transfer the marinade to a medium skillet.

3: Reduce the grill heat to medium and grill the chicken until cooked through and no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly; serve with the sauce.

Nutrition: (Per serving)

Calories - 180
Carbohydrates - 14
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 24
Cholesterol - 63
Dietary Fiber - 1
Potassium - 272
Sodium - 179
Nutrition Bonus - Selenium (29% daily value).

Prepare through Step 1. Cover and refrigerate for up to 1 day.

Related Links:

  • Creamy Coleslaw
  • EatingWell Advanced Recipe Search