Balsamic Cherry Barbecue Chicken

I picked up a jar of sour cherry preserves at this year's NOTL Strawberry Festival in June. I've been hoarding it ever since, just waiting to find a perfect recipe worthy of cracking it open. This barbecue sauce is totally worthy. I am a huge fan of fruit-infused barbecue sauces on chicken, and if you`re not already, you need to get on this train...because it`s delicious.

recipe adapted slightly from About.com 

Ingredients:

1/4 cup balsamic vinegar

1/3 cup cherry preserves

1/4 cup ketchup (more if you need to thicken it up)

2 tbsp brown sugar

1 clove garlic, minced

2 tsp Worcestershire sauce

1 chipotle chili pepper in adobo sauce, minced

salt and pepper to taste

10-12 pieces of chicken, skinless and bone-in (drums and thighs, ideally) 

Directions

1. Combine all ingredients except for the pieces of chicken in a small sauce pan. Bring to a boil over medium-high heat and cook until well-thickened (8-10 minutes)

2. Preheat grill to medium. Brush all of the chicken pieces generously with the barbecue sauce. Reserve some for basting. 

3. Place chicken pieces on the grill and cook until no longer pink and juices run clear. Baste with remaining sauce while cooking. 

Tip: When the chicken is ready to be turned, it will release easily from the grill. If the chicken is sticking, leave it for a few minutes longer.  

Enjoy!

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