Sometimes having to use up pantry items can be a good thing. As in the case of this cherry-glazed grilled chicken. When Harris Teeter Traders’ Michigan Red Tart Cherry Old Fashioned Preserves went on sale, I couldn’t wait to buy some. Then it got lost in my pantry and I forgot about it. Thankfully, I found it before the expiration date and was able to make this fabulous sweet-hot fruity glaze. It was delicious on brined, grilled, bone-in chicken breasts. Admittedly, this is a bit of work, but it’s special enough for company, and the glaze can be made days ahead, making short work on the day of grilling.
P. S. This glaze is also fabulous on grilled pork chops!
|Grilled Chicken with Spicy Balsamic Cherry Glaze (for two) |
Rating: 10 out of 10
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|Spicy Balsamic Cherry Glaze (use for chicken or pork) |
1/2 cup good-quality tart cherry preserves
2 Tbsp. balsamic vinegar
2 tsp. mild honey
1-1/2 tsp. grated fresh ginger
1/4 tsp. fine Grey Salt (or kosher salt)
Big pinch cayenne pepper (up to 1/8 tsp. if you like it hot)
In small saucepan, heat all ingredients over medium. Bring to boil, reduce heat to high simmer and continue to cook till slightly reduced, about 8-10 minutes.
Brine for Bone-In Chicken Breasts
1-1/2 cups water
2 Tbsp. Morton coarse kosher salt
2 Tbsp. light brown sugar
2 sprigs fresh thyme
1/4 tsp. coarse ground pepper
1/2 tsp. whole cloves
12 oz. can frozen apple juice concentrate
2 Tbsp. low-sodium soy sauce
1 cup ice cubes
2 bone-in chicken breasts, preferably organic, no salt solution added
In 3-quart saucepan, combine water, salt, sugar, thyme, pepper and cloves. Bring to a boil; cook 2-3 minutes; off heat. Stir in juice and ice; cool thoroughly. Add chicken; cover; refrigerate 2 hours or up to overnight. (Note: if you use regular store-brand or Perdue chicken, skip the brining, as they've already done it.)
To Cook and Serve
Rinse chicken thoroughly under cool running water and drain on paper towels. Pat dry. Lightly brush with 2 Tbsp. olive oil and 1/2 tsp. black pepper. Grill chicken on a 400-425F grill over a turned-off burner (using the grill like an oven) till juices run clear, about 30-35 minutes, or till a meat thermometer registers 165F. Remove about 3 Tbsp. glaze to small cup and use to brush chicken during last 10 minutes. Let chicken rest for 10 minutes before slicing. Serve remaining glaze in a small bowl to accompany chicken. Any leftover chicken makes great chicken salad or sandwich the next day.
Yield: 2 servings