2 pounds boneless, skinless chicken breast
1 cup fresh or frozen sweet cherries, thawed (if using fresh remove stems)
1/2 cup low-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tablespoons apple cider vinegar
1 1/2 teaspoons minced chipotle peppers in adobo sauce
1 1/4 teaspoons dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon salt
In a small bowl stir together all ingredients except for the chicken. Transfer the mixture to a shallow baking dish, and gently toss chicken breast in until thoroughly coated. Place in the refrigerator and allow the chicken to marinate for at least two hours or overnight.
Preheat grill to high heat. Clean off and then oil the grate. Remove the chicken from the marinade and let the excess marinade drip off. Place the chicken on the grill and cook 5 to 7 minutes. Flip the chicken over and cook another 5 to 8 minutes until the chicken is thoroughly cooked and no longer pink in the center.
While the chicken is cooking bring the remaining marinade to a boil, reduce heat and let simmer until liquid is reduced by half, about 10-12 minutes.
Remove the chicken from the grill and cover with foil. Let set for 5 minutes. Serve with the marinade on the side.