Cherry-Glazed Chicken

This was a lot better than I thought it was going to be. Lisa really liked it and I thought it was just okay.

Ingredients:
6 boneless/skinless chicken breasts
1 (10 ounce) jar black cherry jam
1 tablespoon sriracha sauce
1/4 cup terriyaki sauce
Juice of 1/2 lime (about 1 tablespoon)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon fish sauce
1/2 teaspoon garlic powder
1/4 teaspoon powdered ginger

Mix everything but the chicken breasts in a sauce pan over medium heat until blended (about 5 minutes). Remove from heat and let cool.

Put chicken breasts in a zip-top bag and cover with the cooled marinade.
Squeeze the air out of the bag, seal it, and toss it in the fridge to marinate for at least 2 hours, overnight is better.

The picture looks disgusting if you ask me.

Set up your grill for a direct cook over medium (350°) heat. Remove the breasts from the marinade. Save the marinade.

Pour the marinade into a small saucepan and bring to a boil over medium heat. Let boil for about 3 minutes, until the marinade has thickened to the point that it will coat the back of a spoon. Remove from the heat and let cool.

Pour off 1/2 cup of the marinade to use for basting the chicken. Save the rest to pour over the top when done.

Season the breasts on both sides with a little salt and pepper.

Grill the breasts 10 minutes on one side, flip and grill another 5 minutes on the second side. Brush with marinade and grill for 5 more minutes. Flip, brush, and grill until the juices just start to run clear or the internal temperature of the chicken hits 160°F.

Remove the chicken from the grill and let rest 5 minutes before serving. Top with the reserved marinade.