Recipe: Grileld Honey Chicken with Cherry Sauce

GRILLED HONEY CHICKEN WITH CHERRY SAUCE

FOR THE CHERRY SAUCE:
1/3 cup Burgundy or other dry red wine
3 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp unsweetened orange juice
1/4 tsp grated orange rind
2 1/4 cups pitted quartered sweet cherries (about 1 pound)
2 tsp corn starch
2 tsp water
FOR THE CHICKEN:
2 tbsp honey
2 tbsp lemon juice
6 chicken leg quarters
1/2 tsp salt
1/4 tsp ground black pepper

Combine first 5 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat, and cook 5 minutes. Reduce heat to medium-low; add cherries; and cook 10 minutes, stirring occasionally.

Combine cornstarch and 2 teaspoons water; stir well, and add to cherry mixture. Bring to a boil over medium heat, and cook 1 minute or until slightly thickened, stirring constantly. Pour into a bowl; set aside and keep warm.

Combine honey and lemon juice; stir well, and set aside.

Sprinkle chicken with salt and pepper.

Coat grill rack with cooking spray and place on grill over medium hot coals. 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.

Serve with cherry sauce.

Makes 6 servings (serving size: 1 chicken leg quarter and 1/4 cup sauce)
Source: Cooking Light Magazine, July/August 1994