There are three things that come to mind when I think of the 4th of July: The American Flag, fireworks, and grilling! While I hope you will be waving your flag and attending a fireworks show, I can assure you that your barbecue will be amazing!

This recipe incorporates the fresh fruit of summer. What could be better than that?! I make this sauce in the winter with dried cherries, but I though why not make it with fresh cherries for the summer! The sauce is thick and silky and adds a sweet, tangy flavor to the chicken. When the cherries cook, they soften a little, but there is still a fresh bite, which is so refreshing with the chicken.

The best thing about this sauce, besides the taste of course, is the short amount of time it takes to make it. Any host would agree, it’s hard to juggle entertaining and creating a fabulous dinner. This recipe allows you to do it all! The sauce takes minutes to make.

What I like to do is measure out all the ingredients in bowls before guests arrive. Then, when it comes time to make the sauce, all you have to do is pour everything in the pan. This saves the time of finding and measuring out each ingredient when guests are there.

The hardest thing about this recipe is pitting the cherries. I used the OXO cherry pitter and it saved so much time and was super easy to use. I am entering this recipe in the OXO Cherry Recipe Contest. Wish me luck and happy 4th of July!

Grilled Chicken with Fresh Cherry Sauce

Click here to see how to pit cherries without a cherry pitter


For the Chicken

  • 4 boneless, skinless chicken breasts
  • 1 cup balsamic vinegar
  • Salt and freshly ground black pepper

For the Cherry Sauce

  • 2 cups fresh bing cherries, pitted, I used OXO cherry pitter
  • 1/2 cup pomegranate juice
  • 1/4 cup red wine
  • 1/4 cup balsamic vinegar
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons water
  • 1 tablespoon unsalted butter
  • Salt and Freshly ground black pepper


  1. Place the chicken in a plastic bag and cover with the balsamic vinegar. Place in the refrigerator and let marinade for 1 hour. (Don’t marinade for more than 1 hour because the acid in the vinegar will start to break down the chicken and make it mushy)
  2. Remove the chicken from the plastic bag and put the breasts on a clean plate. Season with salt and pepper on both sides. Head outside to the grill!
  3. Pre-heat a gas or charcoal grill. Lightly oil the grill grate to make sure the food doesn’t stick. I like to pour some oil on a kitchen towel and use that to lightly brush on the oil.
  4. Cook the chicken about 8 minutes per side, or until cooked through. Place the cooked breasts on a clean plate and let rest while you make the sauce.
  5. In a skillet, add the cherries, balsamic vinegar, red wine, and pomegranate sauce. Bring to a boil over medium-high heat and then reduce heat to medium and cook for about 3 minutes. In a small bowl, mix together the cornstarch and the water. Pour the cornstarch mixture into the cherry sauce and stir until thickened, about 2 minutes. Remove from heat, add in the butter, and season with salt and pepper.
  6. To serve, place the chicken on a large platter and spoon the silky cherry sauce over the breasts.

Serves 4