Cherry Bbq Sauce With Cinnamon Cured Smoked Chicken Recipe

I recently made an incredible smoked chicken with a homemade cherry BBQ sauce, and the combination of sweet cherries with the smoky, caramelized glaze was nothing short of divine. The process of slow-smoking the chicken allows the flavors to deeply infuse, and the balance of seasoned rub and sauce takes this dish to a whole new level of deliciousness.

I really enjoy the process of creating a luscious Cherry BBQ Sauce that has a medley of flavors from fresh cherries, honey, and a hint of cinnamon. This dish, cinnamon-cured smoked chicken and I, have a sweet and spicy relationship.

Smoked paprika adds depth, and the apple cider vinegar rounds out the sauce with a pleasingly tangy finish.

Cherry Bbq Sauce With Cinnamon Cured Smoked Chicken Recipe Ingredients

• Cherries: Packed with antioxidants, they add tangy sweetness.
• Ketchup: Provides a rich, tomato base with a touch of acidity.
• Apple cider vinegar: Adds tanginess and brightness to balance flavors.
• Brown sugar: Provides sweetness and depth with caramel notes.
• Honey: Natural sweetness with floral undertones.
• Worcestershire sauce: Complex savory flavor with umami richness.
• Smoked paprika: Adds smokiness and mild heat.
• Cinnamon: Warm spice enhancing both chicken and sauce.
• Garlic: Adds aromatic pungency and depth.

Cherry Bbq Sauce With Cinnamon Cured Smoked Chicken Recipe Ingredient Quantities

• 1 cup pitted fresh or frozen cherries
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• 4 chicken breasts or thighs, skin-on, bone-in
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon (for chicken rub)
• 1 teaspoon brown sugar (for chicken rub)
• 1 teaspoon salt (for chicken rub)
• 1/2 teaspoon black pepper (for chicken rub)
• Wood chips for smoking (such as cherry or hickory)

How to Make this Cherry Bbq Sauce With Cinnamon Cured Smoked Chicken Recipe

1. In a medium saucepan, combine the cherries, ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, minced garlic, smoked paprika, ground cinnamon, black pepper, salt, onion powder, and cayenne pepper. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the sauce thickens. Remove from heat and let cool slightly.

2. Once the sauce has cooled, pour it into a blender or food processor and blend until smooth. Set aside.

3. Combine 1 teaspoon ground cinnamon, 1 teaspoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl to make the chicken rub.

4. Generously rub the chicken breasts or thighs with the cinnamon mixture.

5. Coat the chicken with olive oil and make sure it is evenly applied.

6. Set your smoker to 225°F (107°C). Add your preferred wood chips for smoking, such as cherry or hickory.

7. Position the spiced chicken on the grates of the smoker, with the skin facing upwards. Shut the lid of the smoker.

8. For 2-3 hours, smoke the chicken, or until it attains an internal temperature of 165°F (74°C).

9. For the last 30 minutes of the smoke, baste the chicken with the cherry BBQ sauce. Use it liberally; there’s really no such thing as too much. You’re going for a flavor punch and a lightly caramelized outer layer.

10. Take the smoked chicken out of the smoker, and allow it to rest for a few minutes. Serve with the remaining cherry BBQ sauce on the side for dipping. Enjoy!

Cherry Bbq Sauce With Cinnamon Cured Smoked Chicken Recipe Equipment Needed

1. Medium saucepan
2. Wooden spoon or spatula (for stirring)
3. Blender or food processor
4. Small mixing bowl
5. Measuring cups and spoons
6. Tongs or basting brush
7. Smoker
8. Meat thermometer
9. Kitchen knife (for mincing garlic)
10. Cutting board
11. Spoon (for applying rub)

FAQ

• Can I use frozen cherries for the BBQ sauce?Either fresh or frozen cherries can be used for the sauce. Just ensure they are pitted.
• How long should I smoke the chicken?Usually, the chicken is smoked for approximately 1.5 to 2 hours, or until it gets to a 165°F (74°C) internal temp.
• Is the cayenne pepper necessary?Including cayenne pepper is not necessary. It provides heat, which you might want if you enjoy your dishes with a bit of spiciness.
• Can I use boneless, skinless chicken instead?Certainly, but when smoking, chicken that has both skin and bone tends to retain more moisture. When working with just boneless cuts of chicken, be sure to allow extra time for them to become tender and done. On the other hand, cooking skin-on, bone-in chicken is pretty much foolproof. Not only is it more forgiving in terms of cooking time, but it also has the added benefit of being way more flavorful. So don’t feel like you have to use skinless, boneless parts for the following recipe.
• What type of wood chips should I use for smoking?Wood chips made from cherry or hickory complement the sauce and chicken flavors nicely, but you might like to try your hand with some other types as well.
• How do I store leftover BBQ sauce?Save unused sauce in a sealed container in the fridge for max seven days.
• Can I grill the chicken instead of smoking it?Certainly, you can grill the chicken. Just make sure to prepare it over low heat and use indirect heat to simulate the smoking process.

Cherry Bbq Sauce With Cinnamon Cured Smoked Chicken Recipe Substitutions and Variations

1 cup pitted fresh or frozen cherries. If you prefer a sweeter sauce, you can substitute with 1 cup of cherry preserves or jam.
1/4 cup apple cider vinegar may be swapped out for white wine vinegar or balsamic vinegar, which elicits a different flavor profile in the dish.
Worcestershire sauce, 1 tablespoon: This can be swapped for soy sauce, which offers a slightly different umami flavor.
1/4 teaspoon cayenne pepper: can be replaced with red pepper flakes for heat or left out for a milder sauce.
Smoking with wood chips: for a distinct smoky flavor, can be done with mesquite or apple wood.

Pro Tips

1. Enhance the Marinade: Marinate the chicken in the rub and olive oil mixture for a few hours or overnight in the refrigerator before smoking to allow the flavors to penetrate deeply.