Prep: 1. Pit cherries (we find that using a flat ended chopstick or pastry tip works well to poke the pits out, you can also cut them in half and pop the seed out like you would with a peach). Make: 1. Stir cherries, broth, brown sugar, ketchup, vinegar, and chipotle peppers in a small deep bowl. Add chicken and turn to coat well, let sit. 2. Preheat grill. 3. Remove the chicken from the marinade. 4. Transfer the marinade to a medium skillet and bring to a boil. 5. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. 6. Meanwhile, grill the chicken until cooked through about 7 to 9 minutes per side. 7. Serve with the sauce.
If you have time, cover and marinate in the refrigerator for 2 hours or overnight. Check out our favorite tips for grilling here - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/