Cherry Chipotle BBQ Sauce Glaze with Grilled Chicken

Grilled Chicken with Cherry Chipotle BBQ Glaze

4.80 from 5 votes

Cherry Chipotle BBQ Sauce Glaze with Grilled Chicken

A delicious sweet and spicy Cherry Chipotle BBQ Sauce Glaze. A great way to use summer cherries and add great flavor to grilled chicken. Easy to make.

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: BBQ, Barbecue

Servings: -6 servings

Author: Mary Cressler

Cost: $20

Equipment

Ingredients

For the Grilled Chicken

1 whole chicken, quartered
¼ cup extra virgin olive oil
¼ cup chicken seasoning

For the Cherry Chipotle BBQ Glaze

2 cups sweet cherries, pitted
1 cup fresh squeezed orange juice (about 2 medium sized oranges)
¼ cup bourbon
¼ cup apple cider vinegar
1 tablespoon cane sugar
1 tablespoon sauce (from the can of chipotle in adobo)
1 chipotle pepper (from a can of chipotle in adobo)
¼ teaspoon kosher salt
1 tablespoon honey

Instructions

For the Cherry Chipotle BBQ Sauce

Add all ingredients EXCEPT the honey to a small saucepan and bring to a simmer. Simmer for 15 minutes, then transfer to a food processor or blender to pulse and get smooth.
Return BBQ sauce to the pan and add honey. Simmer 15 more minutes to reduce. Set aside.

To Grill the Chicken

Prepare Grill and Chicken: Set your grill to two-zone grilling and target 450 to 500 degrees Fahrenheit within the cooking chamber. For charcoal, we recommend using lump charcoal. For gas light one or two burners and leave one section cool for two zones. Coat chicken with olive oil and then liberally season with your dry rub.
Grill Direct: Place chicken on direct heat, paying close attention to the flame to get a nice crust, about 1-2 minutes per side. Then flip and repeat to get a nice crust on the other side.
Grill Indirect: Move to the indirect side. Cover the grill and monitor the temperature in each piece after 10 minutes. Some pieces will cook faster than others.
Glaze and Finish: When chicken reaches 150 degrees, glaze with your sauce and continue cooking (covered) until the internal temperature of each individual piece reaches 160 degrees Fahrenheit (each piece will vary and come off at slightly different times). Then remove the chicken from the grill, reglaze, and let rest for at least 5-10 minutes to allow for carry-over cooking to happen.

Nutrition