This recipe beautifully marries the smoky richness of barbecued chicken with the sweet and tangy notes of a homemade blueberry glaze.
Ingredients
Scale:
4 chicken thighs, bone-in and skin-on
1 tablespoon olive oil
Salt and black pepper, to taste
1 cup fresh blueberries
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
Instructions
Prepare the Marinade: In a small saucepan over medium heat, combine the blueberries, ketchup, apple cider vinegar, brown sugar, soy sauce, garlic powder, onion powder, smoked paprika, and black pepper. Stir well and bring the mixture to a simmer.
Cook the Glaze: Allow the blueberry mixture to simmer gently for about 10-15 minutes, stirring occasionally, until the sauce thickens and the blueberries break down.
Prepare the Chicken Thighs: While the glaze is cooling, preheat your grill to medium-high heat (about 375°F). Rinse the chicken thighs and pat them dry. Rub olive oil all over the chicken and season generously with salt and black pepper.
Grilling the Chicken: Place the seasoned chicken thighs on the grill, skin-side down. Grill for about 7-8 minutes until the skin is crispy and golden brown. Flip the chicken over and grill for another 7-8 minutes.
Add the Glaze: Brush a generous amount of the blueberry glaze over the chicken thighs. Continue to grill for an additional 5-7 minutes, or until the internal temperature of the chicken reaches 165°F.
Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Serve warm, drizzled with any remaining glaze.
