Ingredientes para Walnut Crusted Cherry Chicken A1
- 1 cup walnuts
- Black Pepper
- Brown Sugar
- Smoked Paprika
- Sea Salt
- Fresh Rosemary
- Sage Leaves
- Boneless Chicken Thighs
- Olive Oil
- Fresh Cherries
- 1/4 cup sugar
- A.1. Original Sauce
- Honey Mustard
- Agave Nectar
- Jelly
- 1 tbsp jalapeño jelly
- Mint Sprigs
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Cómo preparar Walnut Crusted Cherry Chicken A1
- Preheat your propane grill to 450°F (232°C).
- In a food processor, combine 1 cup walnuts, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/4 tsp paprika. Pulse until coarsely ground.
- Rub 1 tbsp olive oil over 2 lbs boneless, skinless chicken breasts. Season generously with the walnut mixture, pressing to adhere, ensuring to get under the skin.
- Reduce grill temperature to 425°F (218°C). Grill chicken for 10-15 minutes per side, or until an internal temperature of 165°F (74°C) is reached and juices run clear.
- Remove chicken from grill and cover to keep warm.
- In a saucepan, combine 1 cup fresh or frozen cherries and 1/2 cup water. Bring to a boil, then simmer for 8 minutes.
- Strain cherries, reserving 1/4 cup of the cooking liquid plus 3 tablespoons. Remove any pits from the cherries.
- Return the cherries and 1/4 cup reserved liquid to the saucepan. Add 1/4 cup sugar, 1 tbsp A1 steak sauce, 1 tbsp Dijon mustard, 1 tbsp agave nectar, 1 tbsp fig jelly, and 1 tbsp jalapeño jelly.
- Bring to a rapid boil for 5 minutes, stirring occasionally.
- In the food processor (cleaned), combine the remaining 3 tablespoons of cherry liquid and the cherry mixture. Pulse until smooth.
- Pour the cherry sauce over the grilled chicken. Garnish with fresh mint sprigs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
198g
Fat
64g
Carbs
21g
