Cherry Char Siu Chicken

• 3 pounds skinless, bone-in chicken thighs
• 1 pound fresh or frozen pitted cherries
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tablespoons Shaoxing wine or rice wine
• 2 tablespoons hoisin sauce
• 1 tablespoon Sriracha
• 3 cloves garlic, crushed
• 1 teaspoon Chinese five-spice powder
• 2 teaspoons salt
• 1/2 teaspoon white pepper
• 1 tablespoon sesame oil

1. Place chicken in a large zip-top bag.
2. Mix together all the ingredients (except sesame oil) for the sauce in a food processor. Process until smooth.
3. Pour sauce over chicken and mix well. Marinate overnight or up to 24 hours.
4. Remove chicken from the bag, reserving the leftover marinade. Add sesame oil to the leftover marinade and boil until slightly thickened. Use this as the basting sauce. Reserve 1 cup for serving.
5. Preheat grill to medium heat using indirect heat. Place marinated chicken on the grill. Brush with basting sauce and turn chicken every 10 minutes, basting each time, until chicken reaches an internal temperature of 165u0b0 F. Don't let it burn like I did!
6. Remove from grill and let rest for 10 minutes. Serve with brown rice and vegetables.
7. To make in the oven, preheat oven to 350 degrees. Cook chicken on a foil lined pan until internal temperature reaches 165 degrees, basting every 10 minutes. If you want a crispy exterior, turn to broil at the end and broil for 5 minutes until exterior is browned and crispy.

skinless, cherries, ketchup, brown sugar, soy sauce, shaoxing wine, hoisin sauce, sriracha, garlic, salt, white pepper, sesame oil

Taken from food52.com/recipes/60368-cherry-char-siu-chicken (may not work)