Cherry Balsamic BBQ Chicken

Sticky-sweet, smoky, and packed with bold flavor

Groceries |

• 2½ to 3 pounds bone-in, skin-on chicken thighs or drumsticks

• 1 tablespoon Foodie Tasting Room Smoked Extra Virgin Olive Oil

• 1 teaspoon salt

• 1 teaspoon cracked black pepper

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper (optional)

For the Cherry Balsamic BBQ Sauce |

• ¾ cup Foodie Tasting Room Cherry Jam

• ¼ cup Foodie Tasting Room Bourbon Balsamic Vinegar

• 1 tablespoon tomato paste

• 1 tablespoon Dijon mustard

• 1 tablespoon brown sugar (or maple syrup)

• 1 teaspoon Worcestershire sauce

• 1 clove garlic, minced

• Pinch of salt and black pepper

• Optional: a splash of bourbon for extra kick

The steps to follow |

1. Make the sauce: In a small saucepan, combine Cherry Jam, Bourbon Balsamic, tomato paste, mustard, brown sugar, Worcestershire, garlic, and a pinch of salt and pepper. Bring to a simmer over medium heat and cook for 8–10 minutes, stirring often, until thickened and glossy. Set aside.

2. Prep the chicken: Pat the chicken dry. Rub with Smoked EVOO, salt, pepper, smoked paprika, and cayenne.

3. Grill or roast:

   • Grill method: Preheat grill to medium-high. Grill chicken 4–5 minutes per side, then lower heat, cover, and cook another 20–25 minutes, turning and basting with sauce in the final 10 minutes.

   • Oven method: Preheat oven to 400°F. Arrange chicken on a foil-lined baking sheet. Roast 35–40 minutes, basting with sauce in the last 15 minutes.

4. Finish strong: After cooking, brush on one final layer of sauce. Let rest 5 minutes before serving.

Serving Tip: Pair with grilled corn, a crisp coleslaw, or watermelon salad with Strawberry Peach Balsamic for a full summer spread.