Low Carb Grilled Chicken Cherry BBQ Sauce

Ingredients:
• 1 cup fresh or frozen dark sweet cherries, pitted and chopped
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup cherry preserves
• 1/3 cup ketchup
• 2 tablespoons cider vinegar
• 1-1/2 teaspoons minced canned chipotle peppers in adobo sauce, or more to taste (see Ingredient Note)
• 1-1/4 teaspoons dried thyme
• 1/2 teaspoon ground allspice
• 2 pounds boneless skinless chicken breasts, trimmed of fat

Directions:
Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small deep bowl. Transfer to a shallow non-reactive dish large enough to hold chicken. Coat the chicken with the mixture. Next, cover and marinade in the refrigerator for a minimum of 2 hours, but preferably overnight. Preheat grill to high and oil the grill rack. After removing the chicken, transfer the marinade to a medium skillet and put aside. Reduce the grill heat to medium and grill the chicken until it is no longer pink in the middle, 7 to 9 minutes per side. Meanwhile, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, 12 to 15 minutes. Let the chicken cool slightly and serve with the sauce. 

Ingredient Note:
Chipotle chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for small cans in the Mexican section at your supermarket. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack.