Grilled Chicken with Fresh Cherry Sauce

Head outside to the grill this week and celebrate July 4th with this simple recipe!


  • For the Chicken
  • 4 boneless, skinless chicken breasts
  • 1 cup balsamic vinegar
  • Salt and freshly ground black pepper
  • For the Cherry Sauce
  • 2 cups fresh bing cherries, pitted
  • ½ cup pomegranate juice
  • ¼ cup red wine
  • ¼ cup balsamic vinegar
  • 1½ tsp cornstarch
  • 1½ tsp water
  • 1 tbl unsalted butter
  • Salt and freshly ground black pepper


1. Place the chicken in a plastic bag and cover with the balsamic vinegar. Place in the refrigerator and let marinade for 1 hour. (Don’t marinade for more than 1 hour because the acid in the vinegar will start to break down the chicken and make it mushy)

2. Remove the chicken from the plastic bag and put the breasts on a clean plate. Season with salt and pepper on both sides. Head outside to the grill!

3. Pre-heat a gas or charcoal grill. Lightly oil the grill grate to make sure the food doesn’t stick. I like to pour some oil on a kitchen towel and use that to lightly brush on the oil.

4. Cook the chicken about 8 minutes per side, or until cooked through. Place the cooked breasts on a clean plate and let rest while you make the sauce.

5. In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes. In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes. Remove from heat, add in the butter, and season with salt and pepper.

6. To serve, place the chicken on a large platter and spoon the silky cherry sauce over the breasts.

Serves 4

Emily Jacobs is a Santa Barbara City College culinary school graduate and food blogger. See for more.

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