Cherry Balsamic Chicken

Name: Cherry Balsamic Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 1 cup jarred sweet cherries; 1/4 cup balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon fennel seed (toasted); 1 teaspoon kosher salt; 1 clove garlic (smashed and peeled); One 3 1/2-pound chicken (cut into 8 pieces); 2 tablespoons olive oil; 1/2 teaspoon fennel pollen or ground toasted fennel seed

Sweet cherries and tangy balsamic vinegar come together in this crowd-pleasing chicken recipe!

Servings

Prep Time

25 minutes

Cook Time

35 minutes

Ingredients

1 cup jarred sweet cherries
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fennel seed (toasted)
1 teaspoon kosher salt
1 clove garlic (smashed and peeled)
One 3 1/2-pound chicken (cut into 8 pieces)
2 tablespoons olive oil
1/2 teaspoon fennel pollen or ground toasted fennel seed

Instructions

This recipe originally appeared on Giada on the Beach. Episode: Farmers Market Lunch.
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.