Grilled Chicken Thighs with Cherry BBQ Sauce
Recipe developed by Chef Michael Symon
exclusively for SVO!
Kosher salt and freshly ground pepper
2T picked fresh thyme leaves
2T unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 jalapeno, seeded and minced
2 inch piece of orange peel
1c tomato sauce or puree
1c balsamic vinegar
2 c pitted fresh cherries
3T brown sugar
Juice of 1/2 orange
Juice of 1/2 lemon
Combine 1 1/2 T 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 jalapeno 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.