Brazilian flair cherry chipotle chicken has the most crispy skin with a smoky and sweet sauce that goes along with salads or any veggie sides. It’s easy to make and to eat!!
So who doesn’t love some type of different BBQ sauce for this summer? Well, we have something that is summer and spicy for your backyard BBQ! Cherry chipotle BBQ sauce is sweet yet spicy and works just as well for pork as it does for chicken !
We used chicken thighs because, as you know from our posts, I love the rich and flavorful taste that you get from the thighs. We love the crispy skin so if you want the skin super crispy, put the sauce on top at the end. It’s so easy to make your sauce and set it aside, grill your chicken, set it aside, then combine the two when you’re ready!!
We ate this cherry chipotle chicken with a simple arugula salad with the same salad dressing that we used in this last salad, but you can really eat it with anything.
Link of the day…
We started watching another Netflix series called Cooked. The series mixes Michael Pollan’s own journey with a brief history of cooking. So far, it’s super interesting!!
- For the chicken
- 8 chicken thighs, boned out
- Olive oil
- Kosher salt
- Black pepper
- For the sauce
- ½ c. Olive oil
- ½ c. Diced onion
- 4 c. Frozen cherries
- ¼ c. Balsamic vinegar
- 2 T. Chipotle peppers in adobo sauce, minced
- 1 T. Ground coffee
- 1 tsp. Smoked paprika
- 2 tsp. Kosher salt
- ½ tsp. Ground black pepper
- ⅛ c. Cocoa powder
- ½ c. Molasses
- ½ c. Honey
- 2 c. Ketchup
- Fresh cherries for garnish
- In a large saucepan, heat olive oil on medium heat and saute onions until golden.
- While onions are cooking, in cuisinart blend cherries, balsamic, chipotle peppers, coffee, smoked paprika, salt, pepper and cocoa powder until chunky.
- When onions are golden add cherry mixture and cook until reduced and water cooks out, approximately 15 minutes.
- Add molasses, honey and ketchup and cook until thickened, approximately 10 minutes.
- When ready, set aside to brush onto grilled chicken.
- Set a grill to medium heat.
- Season chicken thighs with salt and pepper and set aside.
- When grill is to medium heat, place chicken thighs skin side down and cook until crispy.
- Turn over and brush skin side with the BBQ sauce.
- After 3-4 minutes, flip chicken again and brush flesh side with BBQ sauce.
- Repeat until chicken is cooked through and thoroughly covered in BBQ sauce, and temperature has reached 165F.
- Set aside until ready to eat.
- Add fresh cherries on top.
Beijos and Tchau!