Cherry Chicken
Poultry
Ingredients
2 small shallots, roughly chopped
1 pound ripe sweet cherries, pitted (or 10 ounces frozen pitted sweet cherries)
3 tablespoons white balsamic vinegar (regular balsamic will also work)
1 tablespoon fish sauce
⅓ cup avocado, macadamia, or olive oil
2 teaspoons Diamond Crystal brand kosher salt
¼ teaspoon freshly ground black pepper
4 pounds chicken drumsticks
Directions
Make the marinade by tossing the shallots, pitted cherries, balsamic vinegar, fish sauce, oil, salt, and pepper into a blender or food processor. Blitz until you get a smooth sauce.
Taste it for seasoning, and add more salt and pepper if needed. It should be a good balance between savory, tangy, and sweet.
Place the drumsticks in a large bowl, and pour on the marinade. Let the chicken marinate in a covered container in the fridge for 1 hour and up to 12 hours.
Preheat the oven to 400°F or 375°F if using a convection oven.
Place a wire rack on a foil-lined rimmed baking sheet and arrange the chicken on top, shaking off any excess marinade.
Bake the chicken for 40 minutes, flipping the chicken pieces over at the halfway point. The chicken’s ready when the skin is crisp and browned an the internal temperature reaches 165°F.
Notes
This chicken marinade will not result in a sticky-sweet saucy dish. The cherries lend a subtly sweet flavor that balances the savory notes. If you’re looking for a sticky-sweet chicken dish, make Orange Sriracha Chicken or Julie Bauer’s Sticky Sesame Teriyaki Chicken Wings. These two dishes aren’t Whole30-friendly, though!