Chicken on the Barby!

I'm so happy it's the weekend and next week is our last week of school! I think we'll celebrate tonight with some finger-licking grilled chicken!

I pulled this recipe from Robin Takes 5 and revamped it a little bit. The original recipe calls for chicken breast and it's baked instead of grilled. Since the weather is so nice, I hate to stay indoors! Enjoy!

Grilled Chicken with Cherry BBQ Sauce

Note: I’ve also made this dish with strawberry preserves and it’s equally awesome.  Just make sure to buy the seedless preserves.  

Cooking spray

2 pounds chicken legs (drumsticks)

Salt and freshly ground black pepper

1 cup cherry preserves, strained to remove solids (reserve the cherries to serve on the side)

2 teaspoons Dijon mustard

1 teaspoon liquid smoke

1 teaspoon chili powder

Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. 

Season the chicken all over with salt and pepper. Add the chicken to the hot grill and cook 20 minutes, turning occasionally (you want the chicken lightly browned, not blackened, so reduce the temp to medium if you have to). 
Whisk together the cherry preserves, mustard, liquid smoke, and chili powder. Brush the mixture all over the chicken on the grill. Cook 10 more minutes, until the chicken is cooked through (the ideal temperature will be 185 degrees when using a meat thermometer), adding the cherry mixture as needed to keep the chicken moist and coated. Discard any remaining marinade (try to use it up!) and serve!

Serves 4

Photo credit, FreeDigitalPhotos.net, amenic181