Cherry Balsamic Chicken

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


Cherry Balsamic Chicken



Prep Time

25 minutes

Cook Time

35 minutes




Giada De Laurentiis

Image of Cherry Balsamic Chicken


  • 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


  1. This recipe originally appeared on Giada on the Beach. Episode: Farmers Market Lunch.
  2. 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.
  3. 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.
  4. 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.
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