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Cherry Balsamic Chicken
Servings
4
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 702
Amount/Serving
% Daily Value
- Carbs
- 14 grams
- Protein
- 51 grams
- Fat
- 48 grams
- Saturated Fat
- 13 grams
- Cholestrol
- 202 milligrams
- Sodium
- 709 milligrams
- Fiber
- 1 grams
- Sugar
- 12 grams
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