Blueberry Bbq Chicken Recipes

Steps:

• In a small saucepan over low heat, bring blueberries to a boil; cook and stir until softened, 4-5 minutes. Mash berries. Add next eight ingredients; increase heat to medium. Bring mixture to a boil, stirring constantly. Reduce heat; simmer, covered, until thickened, 15-20 minutes. Remove about 3/4 cup sauce; reserve. Refrigerate, covered, until just before serving. Brush chicken with remaining sauce. Refrigerate chicken and remaining sauce, covered, about 1 hour., Place chicken on a greased grill rack. Grill, covered, over medium direct heat, brushing occasionally with remaining sauce, 8-10 minutes. Turn; grill, brushing with sauce, until a thermometer reads 165°, 8-10 minutes longer. Discard any remaining grilling sauce., Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken.,

Steps:

• Add all the ingredients for the sauce into a saucepan and cook for 2 hours over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.
• Preheat grill over medium-high heat.
• Place the ribs onto the grill and brush with sauce. This will glaze the ribs while they cook.
• The blueberries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar.

Steps:

• Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
• Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
• Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
• Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
• Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
• Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.