Best 5 Cinnamon Cured Smoked Chicken Breasts Wih Cherry Barbecue Sauce Recipes

CHERRY BBQ CHICKEN DRUMSTICKS

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve the chicken with fresh cherries and a side of sauce.

CINNAMON-CURED SMOKED CHICKEN BREASTS WIH CHERRY BARBECUE SAUCE

Steps:

• Whisk 4 cups water, coarse salt, and sugar in large bowl until sugar dissolves. Add chicken breasts, sliced onion, lemon slices, and broken cinnamon sticks. Cover bowl with plastic wrap and refrigerate 1 hour.
• Prepare barbecue (medium-high heat). Place wood chips in 8x6-inch foil packet left open at top; set packet atop coals 5 minutes before grilling chicken. Remove chicken from marinade; discard marinade. Grill chicken until just cooked through, about 8 minutes per side. Transfer chicken to platter. Serve, passing Cherry Barbecue Sauce separately.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

CHERRY BARBECUE SAUCE

Steps:

• Combine chicken broth, cherry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.
• Whisk Port and cornstarch in small bowl to blend. Whisk Port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature or rewarm over low heat before using.)

CHICKEN BREASTS WITH CHERRY SAUCE

Steps:

• In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.