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Cherry Chicken

Sauce:

1/2 cup dry red wine
4 Tbsp. brown sugar
grated peel from 1/2 medium orange
juice from 1/2 medium orange
1 lb. bag frozen pitted cherries
2 tsp. cornstarch mixed with 2 tsp. water

Chicken:

3 Tbsp. honey
juice of one whole lemon
16 chicken drumsticks or 8 chicken leg quarters
salt and pepper
rosemary for garnish (optional)

Sauce:

  1. Defrost frozen cherries at room temperature for approximately 1 hour. Chop cherries so they are more or less quartered. Set aside.
  2. In a medium saucepan combine wine, brown sugar, orange peel and juice. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 5 minutes.
  3. Stir in cherries. Simmer for 10-15 minutes, stirring occasionally, until the sauce is reduced to one-third of its original volume.
  4. Incorporate constarch-water solution into cherry mixture. Cook cherry mixture over medium heat for 1 minute, stirring constantly, so the sauce can thicken. Remove from heat and cover to keep warm.

Chicken:

  1. Mix honey and lemon juice. Set aside.
  2. Sprinkle the chicken pieces with salt and pepper and grill over medium-hot coals. Leg Quarters: Grill on one side for 10 minutes; turn and grill an additional 10 minutes.
    Drumsticks: Instead of flipping completely, simply rotate drumsticks about a third every five minutes for a total cooking time of 15 minutes.
  3. Baste chicken pieces with honey mixture and grill an additional 5 minutes. Turn pieces and repeat until pieces are grilled evenly on all sides.
  4. Spoon warm cherry mixture over chicken pieces and serve. Garnish with rosemary, if desired.

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