This Grilled Chicken with Cherry Glaze captures the taste of summer in every bite. Juicy grilled chicken is paired with a glossy cherry glaze infused with balsamic vinegar, honey, and a splash of cherry brandy for depth. The balance of sweet, tangy, and savory flavors makes this dish elegant enough for entertaining yet simple enough for a weeknight meal. Serve it with roasted potatoes or a fresh arugula salad for a beautifully composed plate.
INGREDIENTS:
2 boneless skinless chicken breasts
Salt and pepper, to taste
1/4 cup cherry brandy or dry sherry
1/4 cup chicken stock
1 cup fresh cherries, pitted
2 teaspoons balsamic vinegar
1 teaspoon honey
2 tablespoons butter
METHOD:
Preheat a grill or grill pan over medium-high heat. Pat chicken breasts dry and season with salt and pepper.
Grill for 5–6 minutes per side, or until cooked through and the internal temperature reaches 165°F. Transfer to a warm plate and tent loosely with foil to rest.
While the chicken cooks, combine cherry brandy (or sherry), chicken stock, cherries, balsamic vinegar, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the cherries soften and the sauce thickens slightly, about 5–7 minutes.
Remove from heat and whisk in butter until melted and glossy. Season to taste with salt and pepper.
Spoon a little cherry glaze onto each plate, place the grilled chicken on top, and drizzle with additional glaze.
SERVING SUGGESTIONS:
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Serve with roasted fingerling potatoes or wild rice pilaf.
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Add a side of grilled asparagus or arugula salad with shaved Parmesan.
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For a festive touch, garnish with a few fresh cherry halves and a sprig of thyme.
YIELD: 2 servings
