Grilled honey chicken with cherry sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Burgundy or other dry red wine |
| 3 | tablespoons | Brown sugar |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Unsweetened orange juice |
| ¼ | teaspoon | Grated orange rind |
| 2¼ | cup | Pitted quartered sweet cherries, (1 pound) |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Water |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Lemon juice |
| 6 | Chicken leg quarters, skinned | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Vegetable cooking spray | ||
Directions
Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally.
Combine cornstarch and water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside, and keep warm.
Combine honey and lemon juice; stir well, and set aside.
Sprinkle chicken with salt and pepper.
Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place chicken on rack, and cook 25 minutes, turning every 5 minutes.
Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture. Cook 5 minutes or until chicken is done. Yield: 6 servings (serving size: 1 chicken leg quarter and ¼ cup sauce).
Per serving: 261 Calories; 6g Fat (21% calories from fat); 29g Protein; 21g Carbohydrate; 113mg Cholesterol; 302mg Sodium Serving Ideas : Serve with cherry sauce.
Recipe by: Cooking Light, Jul/Aug 1994, page 65 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.