Grilled Honey Chicken With Cherry Sauce

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“Cooking Light, July/August 1994.”

Ingredients Nutrition


  1. Combine first 5 ingredients in a medium saucepan; stir well.
  2. Bring to a boil over medium heat, and cook 5 minutes.
  3. Reduce heat to medium-low; add cherries, and cook 10 minutes, stirring occasionally.
  4. Combine cornstarch and water; stir well, and add to cherry mixture.
  5. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly.
  6. Pour into a bowl; set aside, and keep warm.
  7. Combine honey and lemon juice; stir well, and set aside.
  8. Sprinkle chicken with salt and pepper.
  9. Coat grill rack with cooking spray, and place on grill over medium-hot coals.
  10. Place chicken on rack, and cook 25 minutes, turning every 5 minutes. Lightly brush chicken with half of honey mixture; cook 5 minutes. Turn chicken over; brush with remaining honey mixture. Cook 5 minutes or until chicken is done.
  11. Yield: 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce).

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