Bbq Roasted Chicken With Cherry JalapeÑo Sauce Recipes

Steps:

• *Cherry-Jalapeno Barbeque Sauce: * In a large sauce pan sauté jalapenos and cherries in olive oil for about five minutes or until jalapeno begins to soften. Add garlic and cook for a couple of minutes longer until fragrant. Stir in chili powder and onion powder and cook for one minute. Add the preserves, worcestershire, molasses and liquid smoke and stir to combine. Lastly, add the chicken stock and lemon juice. Bring to a boil and then reduce heat and simmer for about 10 minutes until the sauce begins to thicken. Using a handheld blender (or transfer into a blender or food processor) blend the sauce, being very careful as the sauce is very hot! I like to leave small chunks in the sauce, but you can puree until smooth if desired. If the sauce is too thick add small amount of chicken stock to thin out. Check for seasoning and add salt and pepper as needed. *Roasted Chicken Thighs:* Preheat oven to 450°F. (If you have a cast iron skillet you can use it for both steps. If you do not, sear the chicken in a skillet and then transfer to a baking dish to continue cooking in the oven.) Pat chicken dry and season generously with kosher salt and pepper. Heat about a tablespoon of vegetable oil in your cast iron skillet, over medium-high heat. Skin-side down, add the chicken thighs to the pan and cook for about 5 minutes or until the skin is nice and brown. This is an important step to helping create the best flavor in your chicken. Flip chicken over (or transfer to oven-proof baking dish) and add the barbeque sauce, leaving about 1/3 cup aside. Roast in the oven for about 15-20 minutes or until the chicken is cooked through. Serve with additional sauce

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.

Steps:

• For the chicken: 1. Preheat oven to 450. Heat butter in cast iron skillet over med-hi heat. 2. Season both sides of chicken with S/P. Add chicken to skillet and pan sear about 5 minutes, until golden brown. 3. Flip chicken over and spoon bottled BBQ sauce evenly over top. Transfer skillet to oven and bake 15 minutes or until cooked through. For the cherry jalapeño sauce: 1. Heat EVOO over med-hi heat in sauce pot. Add shallots and jalapeño and sautee 3 minutes, until softened. 2. Add the garlic and cook for 30 seconds, until fragrant. 3. Add both cherries, broth and brown sugar. Mix and bring to simmer. 4. Simmer sauce and cook down for 10 minutes. 5. Mix cornstarch and water in a small bowl. Add the slurry to the sauce and stir until thickened, about 1 minute. 6. Remove sauce from the heat. Use an immersion blender to blend sauce a bit, leaving some chunks. (sauce can also be left as is.) Season with S/P. 7. Spoon sauce over cooked chicken and serve.

Steps:

• In a small bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. With fingers, carefully loosen skin from the chicken breasts; gently stuff pepper mixture under the skin of each chicken breast. , Place in a greased 13x9-in. baking dish. Combine the broth, pepper, lemon zest and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. , Drain and discard marinade. Place chicken skin side up on grill. Place chicken skin side up on grill. Grill, covered, over medium heat for 12-14 minutes. Turn and grill 12-14 minutes longer until a thermometer reads 170°.

Steps:

• Sprinkle chicken with salt. In a large nonstick skillet over medium-high heat, brown chicken in oil on both sides. , Add the onions, broth, jalapenos and cumin. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 165°, 5-7 minutes. Remove chicken and keep warm., Stir cream cheese and sour cream into onion mixture until blended. Stir in tomatoes; heat through. Serve with chicken and rice.

Steps:

• Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.