Cuisine at Home Forums: Grilled Chicken with Cherry-Chipotle Glaze- REVIEW

This is a recipe from the newest Cuisine Lite Fresh and Fabulous cookbook. This is very fast! You can make the glaze in the time it takes the chicken to cook...if you're cherries are pitted. Although, I'm still dealing with those FAT chicken breasts, so I'm pretty sure I could do it all in the time my chicken got done. So this is a given for the school week menus. I used a LARGE T of the chipotle than called for and still not too hot. But for very tender palates (Erin's babies), I'd probably cut it to half a T. But it's necessary to cut the sweet of the cherries. I also forgot to salt my chicken, but a generous shake of Himalayan Pink solved that at the table. (Thanks Maryann!)

Another mistake on my part was the grill. I still had the smoker pan on there and the temp was low, so it cooked low and slow. I thought it would never get color and carmelize the glaze. But it finally did...very tender and flavorful. Under normal grilling circumstances, it would have cooked in around 20 minutes...shorter if the chicken breasts were split horizontally...which I often do for the Amazon chicken breasts you find in the stores these days.

I'm not a big sweet/savory fan, but I really liked this one! I served it with a salad...no kohlrabi to be had here, and I had the salad. If you wanted a starch, I'd think some rice with lemon zest would be good.

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Daphne
Keep your mind wide open.

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