Bbq Roasted Chicken With Cherry Jalapeño Sauce

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   For the chicken:

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   1. Preheat oven to 450. Heat butter in cast iron skillet over med-hi heat.

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   2. Season both sides of chicken with S/P. Add chicken to skillet and pan sear about 5 minutes, until golden brown.

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   3. Flip chicken over and spoon bottled BBQ sauce evenly over top. Transfer skillet to oven and bake 15 minutes or until cooked through.

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   For the cherry jalapeno sauce:

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   1. Heat EVOO over med-hi heat in sauce pot. Add shallots and jalapeno and sautee 3 minutes, until softened.

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   2. Add the garlic and cook for 30 seconds, until fragrant.

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   3. Add both cherries, broth and brown sugar. Mix and bring to simmer.

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   4. Simmer sauce and cook down for 10 minutes.

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    5. Mix cornstarch and water in a small bowl. Add the slurry to the sauce and stir until thickened, about 1 minute.

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    6. Remove sauce from the heat. Use an immersion blender to blend sauce a bit, leaving some chunks. (sauce can also be left as is.) Season with S/P.

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    7. Spoon sauce over cooked chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.