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A few weeks ago a new Kroger opened up near my house and they had cherries on sale for 98 cents a pound. I got a few pounds to try some new recipes out other than pie.This one was a huge hit full of complex flavors.

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We even talked about it being a good salad dressing so I took the leftover sauce once it chilled and blended it. It was ok, but wasn’t as good as on the grilled chicken.

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Grilled Chicken with Fresh Cherry Sauce

(Adapted from Sage Recipes)


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2 cups fresh bing cherries, pitted

1/2 cup pomegranate juice

1/4 cup red wine

1/4 cup balsamic vinegar

1 1/2 teaspoons cornstarch

1 1/2 teaspoons water

1 tablespoon unsalted butter

Salt and freshly ground black pepper


In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes.

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In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes.

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Remove from heat, add in the butter, and season with salt and pepper.


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To serve, place the chicken on a large platter and spoon on the cherry sauce.

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