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Chicken with cherry fennel BBQ sauce

This is one of my favorite recipes and its quick. I can make the sauce and marinate the chicken the night before and when I get home form work just put it on the grill and make a quick salad as an accompaniment.

• 1 pound frozen pitted cherries
• 1/2 cup of chopped onion
• 1/4 cup spicy yellow mustard
• 2 tablespoons red wine vinegar
• 1 teaspoon ground Kashmiri chili or 3/4 teaspoon of paprika mixed with 1/4 teaspoon of cayenne
• 4 black peppercorns
• 1/2 teaspoon of fennel seeds
• 1/2 cup of jaggery sugar or muscavado sugar
• One sea salt to taste
• 6 legs of chicken legs quarters
• Canola oil for brushing.

Directions:

1. Place all the ingredients apart from the chicken into a blender until smooth . Place it in a sauce pan on medium heat until sauce starts to bubble a little.
2. Remove from heat and add the Salt
3. Let it cool a little and then take a zip lock bag and add the chicken to it along with the sauce and massage it into the chicken.
4. Leave the bag in the fridge over night for the sauce to be absorbed well. You can also leave it for 6 hours and then cook it on the grill when ready.

I usually keep it over night as I always prep for the next days dinner a day before to make it easier for me .

Hope you enjoy it as much as I do.