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Cherry bbq sauce with grilled chicken thighs and legs.

Cherry BBQ Sauce Recipe For Chicken

A delicious twist on traditional BBQ sauce.
Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 163kcal


  • For The Cherry BBQ Sauce
  • 1 cup chicken broth
  • 1/3 cup cherry preserves
  • 1/3 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 Cup ruby port
  • 2 teaspoon cornstarch
  • 1/4 Cup orange marmalade
  • 1 Tablespoon chili sauce
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper to taste
  • For The Cinnamon Cured Smoked Chicken
  • 4 cups water
  • 1/4 cup kosher salt
  • 1/4 cup brown sugar light or dark
  • 8 chicken thighs bone in, skin on
  • 4 chicken drumsticks
  • 1 small onion thin sliced
  • 2 thin lemon slice and 2 thin orange slices.
  • 1/2 teaspoon cinnamon
  • 2 cups cherry wood chips


  • Combine the broth, preserves, orange juice, lemon juice, zests, cinnamon and cloves in a saucepan and mix well. Bring to a boil over medium-high heat. Boil for 8 minutes or until mixture is reduced to 1 1/2 cups. Stirring occasionally.
  • Whisk the port and cornstarch in a small bowl until blended.
  • Whisk the port/cornstarch mixture, orange marmalade and chili sauce into the sauce mix in the sauce pan.
  • Bring to a simmer over medium heat, whisking constantly. Simmer for 5 minutes or until the flavors blend and the sauce is slightly thickened.
  • Season with red pepper flakes, salt and pepper. Serve warm or at room temperature.
  • For The Grilled Chicken
  • Combine the wood chips with enough water to cover in a bowl. Let stand for one hour and then drain.
  • Preheat grill on medium high heat. Place wood chips in a foil packet and don't seal the top.
  • Place the packet under gas grill grates or on the coals (if using a charcoal grill) five minutes before grilling process begins and cover the grill.
  • Drain the chicken, discard marinade. Grill chicken for 10 minutes. Turn chicken over and grill another 10 minutes. Turn the chicken again this time basting a few times and cook for 5 minutes. Turn chicken again and cook another 5 minutes, basting with the cherry bbq sauce. Chicken should be grilled through and an instant read meat thermometer should read 165 degrees.


Calories: 163kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 288mg | Potassium: 140mg | Fiber: 1g | Sugar: 28g | Vitamin A: 85IU | Vitamin C: 25mg | Calcium: 17mg | Iron: 1mg