We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Giada De Laurentiis
Cherry Balsamic Chicken
Getting reviews...
- Level: Intermediate
- Total: 3 hr 25 min (includes marinating and sitting times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 702
- Total Fat
- 48 g
- Saturated Fat
- 13 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 51 g
- Cholesterol
- 202 mg
- Sodium
- 709 mg
- Level: Intermediate
- Total: 3 hr 25 min (includes marinating and sitting times)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 702
- Total Fat
- 48 g
- Saturated Fat
- 13 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 51 g
- Cholesterol
- 202 mg
- Sodium
- 709 mg
Ingredients
Directions
- 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.
- 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.
- 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.
