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Cherry Balsamic Chicken

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  • Level: Intermediate
  • Total: 3 hr 25 min (includes marinating and sitting times)
  • Active: 25 min
  • Yield: 4 servings
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1 cup jarred sweet cherries

1/4 cup balsamic vinegar 

1 tablespoon Dijon mustard 

1 teaspoon fennel seed, toasted 

1 teaspoon kosher salt 

1 clove garlic, smashed and peeled 

One 3 1/2-pound chicken, cut into 8 pieces

2 tablespoons olive oil 

1/2 teaspoon fennel pollen or ground toasted fennel seed 


  1. Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours.
  2. Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side.
  3. Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen.