Cherry Chicken for the week
- Yield 6 servings
- Prep 20 minutes
- Cook 40 minutes
- Total 2 hours
Cherry Chicken for the week sits in the Chicken section of Regbie. The card serves 6 servings. Plan on 2 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 small shallots, roughly chopped
- 1 pound ripe sweet cherries, pitted (or 10 ounces frozen pitted sweet cherries)
- 3 tablespoons white balsamic vinegar, regular balsamic will also work
- ⅓ cup avocado, macadamia, or olive oil
- 2 teaspoons Diamond Crystal brand kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 pounds chicken drumsticks
Method
Make the marinade by tossing the shallots, pitted cherries, balsamic vinegar, fish sauce, oil, salt, and pepper into a blender or food processor. Blitz until you get a smooth sauce.
Taste it for seasoning, and add more salt and pepper if needed. It should be a good balance between savory, tangy, and sweet.
Set the drumsticks in a large bowl, and pour on the marinade. Make sure the marinade coats the chicken. You can let the chicken marinate in a covered container in the fridge for 1 hour and up to 12 hours.
Warm the oven to 400°F or 375°F if using a convection oven.
Set a wire rack on a foil-lined rimmed baking sheet and arrange the chicken on top. Make sure you shake off any excess marinade.
Roast the chicken for 40 minutes, flipping the chicken pieces over at the halfway point. The chicken’s ready when the skin is crisp and browned an the internal temperature reaches 165°F.
Kitchen notes
- This chicken marinade will not result in a sticky-sweet saucy dish.
- The cherries lend a subtly sweet flavor that balances the savory notes.
- If you’re looking for a sticky-sweet chicken dish, make Orange Sriracha Chicken or Julie Bauer’s Sticky Sesame Teriyaki Chicken Wings .
