Wisconsin cherries make an unexpectedly wonderful addition to chicken thigh marinades, giving the meat a balance of sweetness and tartness that elevates the overall flavor profile.
Fresh or frozen Wisconsin cherries They are mixed into a puree, which is the base for the marinade. Their natural sugars caramelize beautifully as they cook, giving the chicken a prosperous, glossy finish. The acidity of the cherries also helps tenderize the meat, giving you juicy, flavorful chicken that is far from ordinary.
To prepare the cherry marinade, start by mixing the cherry pits with olive oil, balsamic vinegar, garlic, soy sauce and a little maple syrup. This combination creates a elaborate flavor that also provides stunning color that makes the dish visually appealing.
The addition of herbs such as thyme or rosemary enhances the aromatic quality of the marinade, making each bite full of equally zingy and fruity notes. Allow the chicken thighs to soak in this marinade for at least a few hours, preferably overnight, to fully absorb the flavors.
Cooking marinated chicken thighs can be done by grilling, baking or pan-frying, with each method offering a slightly different texture and flavor. Grilling adds a smoky flavor that complements the sweetness of the cherries, and roasting makes the meat tender and juicy. Pan-frying creates a crispy crust, retaining the juices.
Regardless of the cooking method, cherry marinade makes chicken legs not only delicious, but also extremely memorable, perfect for a summer barbecue or a cozy family dinner. This dish shows how versatile and lively Wisconsin cherries can be, transforming basic chicken thighs into a gourmet experience.
Grilled Wisconsin Cherry Glazed Chicken Thighs
This entree highlights the sweet and tangy flavor of Wisconsin cherries while infusing chicken thighs with a delicious glaze, perfect for summer grilling.
- 6 chicken thighs with skin and bone
Marinade/glaze
- 1.5 cups Wisconsin cherries fresh or frozen, puree in a blender or food processor.
- 1.5 teaspoon garlic ground
- 2 spoon I am a willow
- 1 spoon balsamic vinegar
- 1.5 spoon Maple syrup
- 1 spoon olive oil
- salt and pepper to taste
- fresh thyme or rosemary optional, for added flavor
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In a bowl, mix cherry puree, minced garlic, soy sauce, balsamic vinegar, maple syrup, olive oil, salt, pepper and optional herbs. Mix well to create a marinade.
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Place the chicken thighs in a resealable plastic bag or shallow dish and pour the marinade over them, making sure they are evenly coated. Marinate in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to permeate the chicken.
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Preheat the grill over medium-high heat.
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Remove the chicken thighs from the marinade, shake off the excess and reserve the marinade for later exploit.
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Place the chicken thighs on the preheated grill, skin side down, and cook for 5-6 minutes on each side, or until grill marks appear and the internal temperature reaches 75°C.
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While the chicken is grilling, transfer the reserved marinade to a diminutive pot and cook over medium heat until thickened and glaze-like, stirring occasionally.
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During the last few minutes of grilling, brush the chicken thighs with the cherry glaze, turning them occasionally to ensure even coating.
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Once the chicken thighs are cooked and perfectly glazed, remove them from the grill and set aside for a few minutes before serving.
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Serve sizzling grilled cherry-glazed chicken thighs, garnished with additional fresh cherries or herbs, if desired.
Note: Maple syrup can also be replaced with honey.
Calories: 379kcalCarbohydrates: 10GProtein: 25GFat: 26GSaturated fat: 7GPolyunsaturated fat: 5GMonounsaturated fatty acids: 12GTrans fats: 0.1GCholesterol: 142mgSodium: 448mgPotassium: 403mgFiber: 1GSugar: 8GVitamin A: 135IUVitamin C: 3mgCalcium: 25mgIron: 1mg
