A delightful chicken dish featuring a crispy herb crust and a sweet cherry glaze.
Preheat your grill to medium-high heat.
Ensure the grill grates are clean and lightly oiled to prevent sticking.
Combine walnuts, black pepper, sea salt, rosemary, and sage in a food processor and pulse until coarse.
Pulse in short bursts to avoid over-processing the mixture.
Rub olive oil over the chicken and coat with the herb mixture.
Press the mixture firmly onto the chicken to ensure it adheres well.
Grill the chicken over medium heat until fully cooked, about 20 minutes, turning occasionally.
Use a meat thermometer to check that the internal temperature reaches 165°F.
In a saucepan, combine fresh and frozen cherries with sugar and cook over medium heat until softened.
Stir occasionally to prevent the sugar from burning.
Blend the cherry mixture in the food processor until smooth.
Allow the mixture to cool slightly before blending to avoid splatters.
Serve the grilled chicken topped with the cherry glaze and garnished with mint sprigs.
Serve immediately for the best flavor and presentation.
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