Photo of Smoky chicken with cherry barbecue sauce by WW

Smoky chicken with cherry barbecue sauce

Total Time
31 min
25 min
6 min
Summer just got a whole lot sweeter! Smoked paprika is the secret ingredient for instant smoky flavor without setting up a smoker on your grill. Ready in just 30 minutes, these chicken breasts and cherry barbecue sauce can be ready in time for dinner any night of the week. Simple to prepare, this recipe has no knife work so your kitchen stays very clean. Serve with some potato salad, slaw and grilled corn for a traditional plate or toss together some spring greens, fresh corn kernels and slivered red onion for a clean salad base. Leftover barbecue sauce is wonderful with pork tenderloin as well.


Extra virgin olive oil

2 Tbsp

Kosher salt

1¼ tsp, divided


1¼ tsp, smoked variety, divided

Uncooked boneless skinless chicken breast

1 pound(s), thin cutlets recommended


¾ cup(s), with pits, pitted (or defrosted unsweetened frozen cherries)

Apple cider vinegar

1 Tbsp


1 Tbsp

Dijon mustard

1 Tbsp


2 Tbsp, minced


  1. In a small bowl, stir together oil, 1 tsp salt and 1 tsp paprika; rub evenly over chicken and set aside.
  2. Into a blender place cherries, vinegar, molasses, mustard and remaining 1/4 tsp each smoked paprika and salt; blend until smooth and set aside.
  3. Make sure your grill grates are super clean. Preheat a gas or charcoal grill to medium-high heat (or set a large grill pan over two burners or broil).
  4. Grill chicken, flipping once, until cooked through, 2-3 minutes per side. Let chicken rest for 5 minutes before slicing; serve drizzled with sauce and sprinkled with chives.
  5. Serving size: 3 oz chicken, 3 Tbsp sauce