CHERRY BALSAMIC CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
- Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
- Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.
CHERRY BOMB
Steps:
- Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses.
HONEY BOURBON CHICKEN POPS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.)
- Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks.
- Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes.
- Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes.
- Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes.
CHICKEN BOMBS
This is a great recipe to have with friends and family, or for a buffet line. I love to invite a few friends over and serve this with a few other appetizers. A friend brought me a version of this recipe and through a little tweaking we were able to come up with this great dish.
Provided by AMBDAU
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
- Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
- Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
- Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
- Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 11 g, Cholesterol 72.1 mg, Fat 14.9 g, Fiber 0.1 g, Protein 17 g, SaturatedFat 7.8 g, Sodium 348.3 mg, Sugar 6.9 g
CHERRY BOMB CHICKEN
This is with cherry preserves, from Penzey's Spices. They had it in their recipes for 4th of July. Even my picky DH, who doesn't like fruit in his main dish, likes this. Prep. time includes marinating time.
Provided by WI Cheesehead
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small saucepan, mix soy sauce, preserves, garlic and mustard.
- Stir over med heat just until preserves are melted and mix is well blended.
- Season to taste with hot pepper sauce. Cool.
- Arrange chicken in single layer in baking dish just large enough to hold pieces.
- Pour sauce over all and turn to coat evenly.
- Cover and refrigerate at least 2 hours or up to 1 day.
- Lift chicken from marinade, collecting remaining marinade in small bowl.
- Grill chicken over med coals until done, about 25 min, turning frequently and basting with additional marinade.
- Garnish with green onions.
More about "cherry bomb chicken recipes"
CHEF JOHN'S CHERRY BOMB CHICKEN - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine AmericanTotal Time 4 hrs 40 minsCategory Chicken, GRILLINGCalories 209 per serving
- In a medium saucepan, combine the water, kosher salt and the sugar. Heat over medium heat, stirring until sugar and salt are dissolved. Remove from heat; cool.
- Add the cherry tomatoes, garlic, hot peppers and allspice to a blender. Pour in the cooled brine. Process until completely pureed. You may use a stick blender or a Ninja too for this step.
- Make 1/8-inch deep slits on the skin side of the chicken (2 or 3 will do per piece) as this helps the marinade to infuse the chicken.
- Place chicken in a large re-sealable container. Pour marinade over chicken. Cover and place in refrigerator for 4-6 hours.
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