Best Cinnamon Cured Smoked Chicken Breasts Wih Cherry Barbecue Sauce Recipes

Grilled Chicken With Cherry Sauce image

Provided by weekend cooker

Time 55m

Yield 6 chicken breast, 6 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil
2 1/2 tablespoons finely chopped onions
1 garlic clove, minced
3/4 cup cherry flavored cola
1/3 cup ketchup
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
6 (6 ounce) skinless boneless, chicken breast halves

Steps:

Preheat grill to medium-high heat.
Heat a medium saucepan over medium-high heat, and add oil to the pan, swirl to coat.
Add onion to pan, and saute for 2 minutes, stirring occasionally.
Add garlic to pan and saute 1 minute stirring constantly.
Stir in cherry cola, and the next 4 ingredients through and including chili powder, and bring to a boil.
Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally.
Set 6 tablespoons of sauce aside.
Combine sugar, and the next 3 ingredients through and including cumin, and stir well.
Rub this mixture evenly over both sides of chicken.
Arrange chicken on a grill rack, coated with cooking spray, and baste with 3 tablespoons of the remaining sauce.
Grill for 5 minutes.
Turn chicken over, and baste with the remaining sauce, and grill chickenfor 5 minutes, or until done.
Serve with remaining sauce.

Nutrition Facts : Calories 361.8, Fat 18.5, SaturatedFat 4.8, Cholesterol 109.7, Sodium 476, Carbohydrate 11.4, Fiber 0.6, Sugar 9.7, Protein 36.3

Pulled Chicken with Cherry-Chile Barbecue Sauce image

Provided by Dina Cheney

Yield Serves 4 to 6

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 cup coarsely chopped shallots (about 1 large)
1 tablespoon peeled chopped fresh ginger (about one 1 1/2-inch piece)
1 teaspoon minced fresh jalapeño (seeds and membranes removed)
Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterwards)
Two 14 1/2-ounce cans diced tomatoes, no salt added (you'll only use 1 1/2 cans; save the rest for another use)
1/4 cup blackstrap molasses
1/4 cup cider vinegar
1 tablespoon chipotle chile from a can of chipotle chiles en adobo
3 tablespoons Dijon mustard, divided
1 1/4 teaspoons chile powder, divided
2 teaspoons coarse salt, divided
15 grinds black pepper, divided
2 teaspoons light brown sugar
3 pounds bone-in, skinless chicken thighs, trimmed if necessary (about 8)
4 to 6 warmed burger buns, for serving

Steps:

1. Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the shallots, ginger, and jalapeño and sauté until softened, about 2 minutes. Add the cherries, tomatoes, molasses, vinegar, chipotle, 1 tablespoon mustard, 3/4 teaspoon chile powder, 1 1/2 teaspoons salt, and 5 grinds pepper, and bring to a boil over high heat. Reduce to a simmer over medium heat, and cook until aromatic and thickened, about 5 minutes. Remove from the heat and carefully transfer half to a blender; purée until smooth, about 20 seconds. Purée the second half until smooth (you should have about 5 1/4 cups). Set aside.
2. Meanwhile, mix 2 tablespoons mustard, 1/2 teaspoon chile powder, 1/2 teaspoons salt, 10 grinds pepper, and the brown sugar in a large bowl; add the chicken and mix well with your hands. Put the chicken in the bottom of the slow cooker and pour 1 1/2 cups of the barbecue sauce on top (reserve the remainder for serving and extras). Cover and cook on low until the meat is cooked through and tender, 4 to 4 1/2 hours.
3. Use tongs to transfer the chicken to a cutting board and carefully use a fork to separate the meat from the bones, discarding the bones (you should have about 4 cups meat).
4. To serve, stir together 1 cup of the remaining sauce and the shredded meat, and reheat in the microwave or on the stovetop. Spoon some meat and sauce onto the bottom half of each bun, cover with the top bun, and serve.