Grill/Barbecue

Crispy Grilled Chicken with Blueberry Barbecue Sauce

by:
May 30, 2018
Author Notes

This yummy recipe, which appears in my book "The Preppy Cookbook" (New Harvest 2014) is easy, and as the adage goes, the secret is in the sauce. The blueberry sauce works just as well with pork. —Christine

  • Prep time 20 minutes
  • Cook time 1 hour 30 minutes
  • Serves 6
Ingredients
  • For the blueberry BBQ sauce
  • 3 garlic cloves, minced
  • 1/4 cup finely diced vidalia onion
  • 2 tablespoons olive oil
  • 2 cups ketchup
  • 1/4 cup water
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce (gluten-free if necessary)
  • 1/3 cup light brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon coarsely ground black pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 3 cups fresh blueberries
  • For the chicken
  • 2 2 1/2-pound fryer chickens, cut into pieces
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 tablespoons butter, melted
  • 1 1/2 cups blueberry barbecue sauce, above
In This Recipe
Directions
  1. For the blueberry BBQ sauce
  2. In a heavy bottomed saucepan over medium heat, sweat the garlic and onion in the olive oil until soft, about 5 minutes.
  3. Add the ketchup, water, vinegar, tomato paste, Worcestershire sauce, and soy sauce. Stir until combined.
  4. Add the brown sugar, chili powder, cumin, pepper, mustard and cayenne and stir until combined.
  5. Let simmer on low heat, stirring frequently for 30 minutes.
  6. Fold in the blueberries, and continue cooking over low heat for an additional 30 minutes
  7. Serve warm, or cool. Refrigerate in an airtight container for up to one week.
  1. For the chicken
  2. Preheat a gas grill to medium, set up for indirect cooking. Or light a charcoal grill set up for indirect cooking.
  3. Season the chicken with salt and pepper. Place the chicken pieces, skin side up on the grill.
  4. Cook the chicken with the grill cover on. Rotate the chicken every ten minutes for even cooking. Baste with the butter. Do not flip the chicken, or the skin will stick to the grill. Cook to 160° F, checking the temperature with an instant-read thermometer. The chicken pieces will not all cook to the same temperature at the same time. As the pieces are complete, move to a platter.
  5. When all the chicken is cooked, return to the grill, again, keeping the chicken skin side up. Coat with barbecue sauce. Close the grill and cook 2 minutes. Arrange chicken on platter and serve with additional sauce for dipping.
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