Grilled Chicken with Cherry-Chipotle Barbecue Sauce - 15g Carbs, 1g Fiber
From: Eating Well - June/July 2006
Chopped cherries combine with cherry preserves and smoky, hot
chipotle peppers for an unusual marinade and sauce for grilled
chicken. Recipe by Nancy Baggett.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated
fat | Low sodium | Heart healthy | Healthy weight | Gluten free
Active Time: 30 minutes
Total Time: 2 3/4 hours (including 2 hours marinating time)
Servings: 8
1 cup fresh or frozen (thawed) dark sweet cherries, pitted
and chopped (see Tips)
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 Tbsp cider vinegar
1 1/2 tsp minced canned chipotle chiles in adobo sauce, (see Note),
or more to taste
1 1/4 tsp dried thyme
1/2 tsp ground allspice
2 lb boneless, skinless chicken breasts, trimmed
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. Cover and marinate
in the refrigerator for at least 2 hours
or overnight.
2. Preheat grill to high. Oil the grill rack (see Tip). Remove
the chicken from the marinade. Transfer the marinade to a medium
skillet.
3. 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.
4. Meanwhile, 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. Let the chicken cool slightly; serve
with the sauce.
Make Ahead Tip:
Prepare through Step 1. Cover and refrigerate for up to 1 day.
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 jalapeños 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—stainless steel, enamel-coated or glass—is best
for acidic foods, such as lemon, to prevent the food from reacting
with the pan. Reactive pans, such as aluminum and cast-iron, can
impart an off color and/or off flavor in acidic foods.
Servings: 8
Nutrition per serving:
180 Calories, 3g Fat, 1g Sat, 1g Mono, 63mg Cholesterol, 24g Protein,
15g Carbs, 1g Fiber, 179mg Sodium, 272mg Potassium
Nutrition Bonus: Selenium (29% daily value)
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 3 very lean meat
User Comments:
06/03/2010 -
Loved this sauce! The flavor is sweet, smoky and a little
spicy. It's the perfect sauce to add a little "zing" to
grilled chicken. — Anonymous
01/09/2010 -
this sauce is fabulous! I have used it on chicken and pork
and it is always a hit. My daughter doesn't like any spice/heat
so I take some out and marinate her meat separately without
the chipotle. Easy to make and if you are a cherry lover like
me, it doesn't get much better. — Anonymous
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