cherry barbecue sauce recipe

Chicken with Cherry Mustard Sauce

Chicken with Cherry Mustard Sauce

Cherries are one of my favorite fruits to cook with. Don’t get me wrong, I love eating cherries fresh. I bake with them and make sweet treats like jam. But, cherries are so wonderful when combined with different proteins. I love to pair cherries with duck, pork and chicken.


I think cherries add a special touch when added to main dishes. I have used them in any number of sauces, glazes, chutneys and marinades over the years.


This time, I was looking for a way to dress up some chicken. I remembered that I had a pound of cherries in the fridge. I made the cherry mustard sauce while the chicken was baking. Here is what I did.


Chicken with Cherry Mustard Sauce


To prepare the chicken: I had about 3 lbs. of bone-in chicken pieces. I seasoned them with salt and pepper and placed them in a 400-degree oven. I knew the chicken would take about 45-50 minutes to cook. I made the sauce while the chicken was cooking- sauce recipe follows. When the sauce was done, I left it in the skillet while the chicken finished cooking.

When I took the chicken out of the oven, I removed the pieces from the roasting pan and placed them skin side down in the skillet with the cherry sauce. I turned the heat onto medium-high and turned the chicken a few times until both sides were coated from the cherry sauce and the sauce had sort of glazed the chicken.

This would be a nice sauce to finish off grilled or broiled chicken, too.


Cherry Mustard Sauce


3 T. oil

1 large onion, peeled and chopped

3 cloves garlic, minced

1 lb. cherries, pitted and halved

½ c. apple cider vinegar

¼ c. brown sugar

3 T. Dijon mustard

1 t. celery seed

1 t. hot sauce, or to taste

Salt and pepper to taste


In large skillet, heat oil and cook onions until tender. Add the garlic and cook a few minutes more. Add the cherries and cook over medium- high heat for 3-4 minutes. Add remaining ingredients and turn heat down to medium. Cook until most of the liquid has evaporated, about 15 minutes. Stir occasionally. Adjust seasonings. This sauce can be used to glaze meats, or served on the side. I used it with chicken, but it would be wonderful with duck, turkey or pork, too. Makes about 3 cups of cherry sauce.




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