Cherry Bomb Chicken

From: Michelle_My_Belle

On Jan 25, 2008

This was great. I was skeptical at first, but i recently had a great steak marinaide with grape jelly so i gave it a shot. The ONLY cherry preserves i could find was a 9.5 oz jar of bing cherry spreadable fruit - which made everything sorta a deep red/purple color. I didnt print out the recipe so i didnt even notice you were suppose to heat up the mixture first - didnt seem to hurt it any tho. I made some changes - i didnt have dijon mustard so i used 1 tbsp of spicy brown mustard plus 1 tbsp honey, and used 1/4 tsp cayenne pepper instead of hot sauce and regular soy sauce. I threw half in with the chicken to sit overnight in a plastic bag, turned it twice and the rest in a bowl to brush while cooking. When I cooked it i sorta followed Sydney Mikes advice, and threw it in a dish at 375 for 17 minutes and brushed with the sauce, then drained the dish, flipped and repeted. While that was cooking i heated up what i had saved so the preserves would melt (like i was suppose to in the first place lol), then transfered to a broil pan and gave each side a generous brush and 3 minutes under the broiler. Next time i will grab another jar of preserves, because the sauce is really good and i would have loved some more slathered on after cooking, but i dont like to use the extra from marinadeing for anything. This isnt as sweet as i was anticipateing, which is great, everyone loved it and i will make again.

From: Cookin' Mommy

On Jun 11, 2007

DH grilled drumsticks that I had marinated overnight. He basted the chicken while grilling and I am sorry to say this didnt have the flavor that I was hoping for with all the five star reviews. There was more of a soy sauce asian flavor, the cherry and dijon flavors really did not come thru. I did not add the hot pepper sauce or green onions before serving. The chicken drumsticks were moist and tender and I will try this again baking it in the oven and basting so hopefully I will get the results the other reviewes did.

From: *Parsley*

On Mar 26, 2007

We loved this chicken. I marinated it for 8 hours, then I baked it (at 375*) in the sauce because I didn't want to lose any of that great sauce. I added a pinch of ground cloves to the sauce, but no other changes were made. I did, however, totally forget to garnish with the green onions..... great anyway. I will make this again; in the oven and or on the grill. Thanx!

From: Sydney Mike

On Feb 27, 2007

Now let me tell you ~ this is an OUTSTANDING chicken recipe!! Yes, I took liberties with it, in that (1)I don't have a grill [believe it or not!]; (2)I cut back on the hot pepper sauce [though next time I'll use the indicated dosage!]; (3)I'm a chicken breast lover, so...; & (4)I made twice as much of the marinade/sauce as indicated [I like that kind of thing over brown rice]! Anyway, it all came together very nicely, with a combination of baking & broiling! Very tasty; very, very nice! Many thanks! I might be a day late in adding something that should have been included before, but it was brought to my attention that I didn't include my baking process ~ Well, I followed the recipe to the point of grilling, then baked the breasts for 35 minutes at 375 degrees F, before putting them under the broiler JUST LONG ENOUGH to brown them a little. They were served drenched with the extra sauce I'd made!