-
1
In sauce pan, add 1 tbs olive oil, cherries, onions, habenero and garlic.
-
2
Season with salt and pepper.
-
3
Cook on medium high, stirring often until veggies are softened about 8 minutes.
-
4
Add remaining ingredients.
-
5
Bring to boil, reduce to simmer and cook 15 minutes.
-
6
Puree the sauce with an immersion blender or food processor.
-
7
Heat a grill to medium high.
-
8
Season the chicken with salt and pepper on both sides.
-
9
Place skin side down on grill and cook, occasionally flipping about 30-40 minutes.
-
10
During last 10 minutes of cooking, begin basting heavily with the jerk bbq sauce.
-
11
Remove to platter and let rest for 5 minutes before eating.
-
12
Serve with chipotle potato salad.
-
13
For the potato salad:.
-
14
In salted cold water, cook the potatoes until fork tender.
-
15
Drain and set aside until ready to use.
-
16
To cook perfect hard boiled eggs bring the eggs up to boil.
-
17
Let boil 2 minutes, turn off heat and cover pan.
-
18
Let sit for 10 minutes.
-
19
Drain hot water and fill pan with cold water.
-
20
Let sit 5 minutes.
-
21
Peel the eggs and set aside until ready to use.
-
22
Halve the Yukon potatoes.
-
23
Transfer to large bowl.
-
24
Coarsely cut the eggs and put in bowl with potatoes.
-
25
Add the red onion.
-
26
In small bowl, combine the mayo, sour cream, mustard, tobasco and lime juice and zest.
-
27
Add to potato mixture and mix well.
-
28
Adjust seasoning with salt and pepper.
-
29
Sprinkle with cilantro if desired.
