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.

Related recipes