This is the first of three recipes utilizing the year’s bounty of cherry goodness.

The spring came early, spared us frosts that devastated last year’s harvest, and blessed us with abundance.  Now is the time to preserve, bake and cook up the cherries.

This recipe recommends itself as simple and flavorful, using a substantial ammount of cherries.  The method written is for a slow cooker, however, it would work just as well to marinade the chicken chilled for 2 plus hours and then grill.

~Bing Cherry Chicken Marinade~

1/2 c honey

2 c pitted and finely chopped bing cherries

2 T balsamic vinegar

1/2 c onion, finely chopped

6 cloves garlic, finely chopped

1/4 c lemon juice

1 t thyme, crushed

1 t salt

1/4 t black pepper

6-8 pieces chicken on the bone

Yeild: about 6 servings

~Pit and chop cherries; chop onion and garlic.

~Combine well with all ingredients in a small bowl.

~Place chicken in slow cooker; pour marinade over chicken and set on low for 4 hours.

~Serve over rice or with vegetables.

~Love from our table to yours! Gina @ Soul & Stomach~