Cherry Balsamic BBQ Chicken
If you want to add more dairy free recipes to your recipe box, Cherry Balsamic BBQ Chicken might be a recipe you should try. For $3.8 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 37g of protein, 22g of fat, and a total of 740 calories. This recipe serves 4. It works well as a main course. A few people made this recipe, and 38 would say it hit the spot. It is brought to you by Real Housemoms. If you have ketchup, smoked paprika, brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 50 minutes. With a spoonacular score of 81%, this dish is tremendous. Similar recipes are Grilled BBQ Chicken Pizza, with Cherry Chipotle BBQ Sauce, Chicken With Balsamic BBQ Sauce, and Chicken or Steak with Balsamic BBQ Sauce.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
¼ cup balsamic vinegar
¼ cup brown sugar
1 tbsp brown sugar
2 cups frozen cherries
1 ½ cups chicken stock
Flat leaf parsley, chopped for serving
2 garlic cloves, minced
½ tsp garlic powder
2 tsp ground mustard
1 ½ cups Israeli (pearl) couscous
¾ cup natural ketchup
¼ cup olive oil
1 tbsp olive oil
¼ tsp pepper
¼ tsp freshly ground pepper
½ tsp salt
4 large boneless, skinless chicken breasts
1 tsp smoked paprika
2 tbsp stone ground mustard
2 large sprigs thyme
¼ cup water
¾ cup water
Equipment:
pot
blender
bowl
grill
frying pan
Cooking instruction summary:
Place all ingredients for the bbq sauce in a medium sized pot. Over medium heat, simmer until cherries are tender and sugar is dissolved, about 7 minutes.Pour pots contents into a blender and blend on high until mixture is smooth. Refrigerate until room temp, stirring 1-2 times. Makes about 2 cups.While bbq sauce is cooling, make the chicken marinade. In a small bowl mix the olive oil, mustard, minced garlic, salt, pepper and brown sugar. Place the chicken in a bowl with a tight fitting lid. Pour marinade over chicken, cover with lid, shake to coat the chicken.Heat grill to medium-high heat and lightly oil grate. Cook chicken on the prepared grill 10-15 minutes per side, or until no longer pink and juices run clear. Coat the chicken with cherry-balsamic bbq sauce while grilling.While Chicken is on the grill, make the couscous. Heat oil in a medium frying pan. Add dry couscous and sprigs of thyme, stirring until toasted and turning slightly golden brown. In a separate pot (with tight fitting lid) bring chicken stock and water to a boil. Add toasted couscous to boiling stock, cover with a tight fitting lid, remove from heat and let rest for 10 minutes. After 10 minutes the couscous will be tender. If any liquid remains, turn heat back on and simmer, stirring frequently until all the water is absorbed.To serve, place of the herbed couscous onto each plate, top with bbq chicken and desired amount of bbq sauce and sprinkle with flat leaf parsley.
Step by step:
1. Place all ingredients for the bbq sauce in a medium sized pot. Over medium heat, simmer until cherries are tender and sugar is dissolved, about 7 minutes.
2. Pour pots contents into a blender and blend on high until mixture is smooth. Refrigerate until room temp, stirring 1-2 times. Makes about 2 cups.While bbq sauce is cooling, make the chicken marinade. In a small bowl mix the olive oil, mustard, minced garlic, salt, pepper and brown sugar.
3. Place the chicken in a bowl with a tight fitting lid.
4. Pour marinade over chicken, cover with lid, shake to coat the chicken.
5. Heat grill to medium-high heat and lightly oil grate. Cook chicken on the prepared grill 10-15 minutes per side, or until no longer pink and juices run clear. Coat the chicken with cherry-balsamic bbq sauce while grilling.While Chicken is on the grill, make the couscous.
6. Heat oil in a medium frying pan.
7. Add dry couscous and sprigs of thyme, stirring until toasted and turning slightly golden brown. In a separate pot (with tight fitting lid) bring chicken stock and water to a boil.
8. Add toasted couscous to boiling stock, cover with a tight fitting lid, remove from heat and let rest for 10 minutes. After 10 minutes the couscous will be tender. If any liquid remains, turn heat back on and simmer, stirring frequently until all the water is absorbed.To serve, place of the herbed couscous onto each plate, top with bbq chicken and desired amount of bbq sauce and sprinkle with flat leaf parsley.
Nutrition Information:
covered percent of daily need
