Place the chicken cutlets in a bowl.

In a separate bowl, combine all marinade ingredients and pour over the chicken.

Marinate the chicken for at least one hour or overnight.

Heat oil in a medium skillet over medium heat.

Add the onion and sauté until soft. Add the garlic and sauté until fragrant.

Add the balsamic vinegar, brown sugar, salt, and frozen cherries to the skillet.

Cook until the sauce is reduced and the cherries soften, about 10–15 minutes.

Grill the chicken until done, three to four minutes on each side for thin cutlets or six to eight minutes on each side for thick cutlets.

Plate the grilled chicken and spoon cherry sauce across the cutlet.

Garnish with chopped parsley.