Grilled Blackened Black Cherry Chicken

Ingredients

- 3 Bone-In split Chicken Breasts

- EVOO

- Black Cherry preserves or jam

- Blackened Seasoning

Directions

Coat your split breasts in enough Olive oil to coat each one. Add the blackened seasoning heavily in all the crevices and rub it in really good.

Pour jar of jam or preserves in a small saute' pan and add about 3/4 cup or so of water. Make sure your grill is preheated and plenty hot. Make sure you have a cold side and a hot side. First heat up the jam over the flame until it is hot and syrupy. It will still have some black cherry pieces which I pour overt the chicken at the end.

 Place the breasts bone side down first to start cooking the meat around the bone until it has a nice char and carmelization.

Turn breast over to sear and brown the meat side. Always remember if you want nice grill lines. Start them on a 7 to 2 angle for a couple of minutes, and then move them slightly to a 4 to 10 position for another couple of minutes. As long as your grill is hot enough, they should form good cross markings. 

Start mopping or brushing on the Cherry glaze each time you flip. Do this a couple of times until you have good carmelization without burning.

Once you have the chicken blackened up to your liking, move them over to the cold side and continue to mop on the glaze and turn. Make sure your chicken reaches a safe temperature for consumption. I believe 165 or 170 is good for split chicken. The 3 I cooked took about 30 minutes of  baking with the grill closed. 

Make sure you dump the rest of the glaze right on top of the breasts the last few minutes o f cooking. Top with chopped parsley.
Plate up and serve with rice or a veggie or anything. I ate mine with Chinese Cole slaw left over from my sons 6th birthday.

Note: If you want more black cherry flavor in the chicken, I would suggest marinating the chicken in black cherry juice, and a little EVOO over night.