Cherry-Glazed BBQ Chicken with Charred Sweet Potatoes & Herb Slaw
Smoky, glossy, vibrant barbecue with sweet-savory spring contrast.
Daily recipe · March 17, 2026
A little about this dish
This BBQ recipe leans into early-spring American flavors without feeling heavy or expected: smoky grilled chicken thighs glazed with a tangy cherry-molasses sauce, paired with charred sweet potato wedges and a sharp herb slaw for contrast. Sweet potato brings earthy sweetness and gorgeous color, while quick-pickled red onion and fresh herbs keep the plate bright, balanced, and camera-ready.
Ingredients (for 2)
- Sweet potato — 2 medium — scrubbed and cut into thick wedges
- Boneless skinless chicken thighs — 4 pieces (about 1 lb) — patted dry
- Frozen or jarred tart cherries — 3/4 cup — thawed if frozen
- Green cabbage — 2 cups — very thinly shredded
- Red onion — 1/2 medium — thinly sliced
- Apple cider vinegar — 3 tbsp — divided
- Molasses — 1 1/2 tbsp
- Tomato paste — 1 1/2 tbsp
- Dijon mustard — 1 tbsp
- Maple syrup — 1 tbsp
- Fresh lemon juice — 1 tbsp
- Fresh chives — 2 tbsp — finely sliced
- Fresh parsley — 2 tbsp — roughly chopped
- Smoked paprika — 2 tsp — divided
- Garlic — 2 cloves — minced
- Crushed red pepper flakes — 1/4 tsp
- Black pepper — 1/2 tsp — plus more to taste
- Olive oil — 2 tbsp — divided
- Kosher salt — 1 1/4 tsp — divided
Preparation
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Step 1 — 🧅🍶⏳Toss the red onion with 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, and a pinch of kosher salt. Set aside to lightly pickle while you prepare the rest.
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Step 2 — 🍒🍯🥣In a small saucepan, combine the tart cherries, tomato paste, molasses, Dijon mustard, 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon smoked paprika, half the minced garlic, crushed red pepper flakes, and a pinch of kosher salt. Simmer for 8 to 10 minutes, mashing the cherries, until thick and jammy. Blend or mash until mostly smooth.
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Step 3 — 🍠🫒🧂Toss the sweet potato wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon smoked paprika, and black pepper until evenly coated.
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Step 4 — 🍗🧄✨Rub the chicken thighs with the remaining 1 tablespoon olive oil, remaining garlic, remaining 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt.
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Step 5 — 🔥🍳🌡️Heat a grill or grill pan to medium-high. If using an outdoor grill, set up a cooler side for gentler cooking. You can also roast the sweet potatoes in a 425°F (220°C) oven instead.
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Step 6 — 🍠🔥🔄Grill the sweet potato wedges for 12 to 16 minutes, turning occasionally, until tender with charred edges. Move them to a cooler spot if they start browning too fast.
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Step 7 — 🍗🍒🔥Grill the chicken for 5 to 6 minutes on the first side. Flip and cook 4 to 5 minutes more, brushing with the cherry BBQ glaze during the last few minutes, until glossy and fully cooked.
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Step 8 — 🥬🍋🌿Toss the cabbage with lemon juice, the remaining 1 tablespoon apple cider vinegar, chives, parsley, a pinch of kosher salt, and black pepper. Add a tiny drizzle of olive oil if needed.
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Step 9 — ⏲️🔪🍗Let the chicken rest for 3 to 5 minutes, then slice it into thick pieces.
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Step 10 — 🍽️🌿😋Plate the sweet potatoes, add the herb slaw, and arrange the sliced chicken on or beside it. Spoon over extra cherry BBQ glaze and top with the quick-pickled onions. Finish with extra chives, parsley, and more black pepper or a small pinch of flaky salt if you like.
A final fox tip
The cherry glaze gives classic BBQ depth with a fruit-forward twist that feels fresh and a little unexpected. For a vegetarian version, swap the chicken for thick slabs of grilled cauliflower or extra-firm tofu. If you want even more spring energy, add shaved radish to the slaw. For the best photos, slice the chicken after resting and spoon the glaze on just before serving so it stays glossy.