Grilled Chicken Thighs with Cherry BBQ Sauce
Recipe developed by Chef Michael Symon
exclusively for SVO!
Kosher salt and freshly ground pepper
2 tbsp. picked fresh thyme leaves
2 tbsp. unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 jalapeño, seeded and minced
2 inch piece of orange peel
1 cup tomato sauce or puree
1 cup balsamic vinegar
2 cup pitted fresh cherries
3 tbsp. brown sugar
Juice of 1/2 orange
Juice of 1/2 lemon
Combine 1 1/2 tbsp. salt and the thyme leaves. Season the chicken on both sides with the herb salt and freshly cracked black pepper.
Make the bbq sauce: In a sauce- pot melt the butter. Add the onions, garlic and jalapeño with a pinch of salt and cook until softened.
Stir in the remaining ingredients with the exception of the citrus juices and bring to a simmer. Cook, stirring occasionally until the cherries are softened and the liquid has reduced slightly, 30 minutes.
Remove the orange peel and discard. Remove the sauce from the heat, stir in the orange and lemon juice and puree until smooth. Season with salt and freshly cracked black pepper.
Preheat a grill to medium high heat. Drizzle the chicken with olive oil then place on the grill skin side down. Cook without moving around too much until the skin is nicely charred and grill marked then flip.
Put the lid down and cook the chicken until an internal temperature of 160 degrees, 15-20 minutes. Baste with the bbq sauce in the last 5 minutes of cooking and serve any remaining sauce on the side.