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Prep time
20 minutes
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Cook time
1 hour 30 minutes
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Serves
6
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
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Ingredients
- For the blueberry BBQ sauce
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3
garlic cloves, minced
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1/4 cup
finely diced vidalia onion
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2 tablespoons
olive oil
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2 cups
ketchup
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1/4 cup
water
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3 tablespoons
apple cider vinegar
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2 tablespoons
tomato paste
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1 tablespoon
Worcestershire sauce
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1 tablespoon
soy sauce (gluten-free if necessary)
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1/3 cup
light brown sugar
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2 tablespoons
chili powder
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1 tablespoon
ground cumin
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1 tablespoon
coarsely ground black pepper
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1 teaspoon
dry mustard
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1/2 teaspoon
cayenne pepper
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3 cups
fresh blueberries
- For the chicken
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2
2 1/2-pound fryer chickens, cut into pieces
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2 teaspoons
kosher salt
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2 teaspoons
ground black pepper
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2 tablespoons
butter, melted
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1 1/2 cups
blueberry barbecue sauce, above
Directions
- For the blueberry BBQ sauce
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In a heavy bottomed saucepan over medium heat, sweat the garlic and onion in the olive oil until soft, about 5 minutes.
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Add the ketchup, water, vinegar, tomato paste, Worcestershire sauce, and soy sauce. Stir until combined.
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Add the brown sugar, chili powder, cumin, pepper, mustard and cayenne and stir until combined.
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Let simmer on low heat, stirring frequently for 30 minutes.
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Fold in the blueberries, and continue cooking over low heat for an additional 30 minutes
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Serve warm, or cool. Refrigerate in an airtight container for up to one week.
- For the chicken
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Preheat a gas grill to medium, set up for indirect cooking. Or light a charcoal grill set up for indirect cooking.
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Season the chicken with salt and pepper. Place the chicken pieces, skin side up on the grill.
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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.
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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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