Grilled Blueberry Bbq Chicken Food

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

BLUEBERRY BBQ CHICKEN

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.,

GRILLED BLUEBERRY BBQ CHICKEN

Steps:

• To make the blueberry bbq sauce in advance, combine the blueberries, apple cider vinegar, water, ketchup, mustard, honey, onion powder, garlic powder and cayenne in a medium saucepan. Set over medium-high heat and bring to a boil. Stir as it heats. Once boiling, lower heat to medium-low and simmer for 15 minutes.
• Stir the BBQ sauce often. Once it's done simmering, use an immersion blender to puree the mixture until smooth. Be careful as the sauce will be quite hot! Once smooth, place the sauce in a storage container and refrigerate.
• To make the broccoli salad in advance, measure the almonds into a large or medium saute pan and set over medium heat. Toast until golden, about 5-8 minutes, shaking pan often to prevent burning.
• Slice the bacon into small pieces. Once the almonds are done cooking, transfer them to a clean plate or bowl and set the pan back over medium-high heat. Add the bacon and cook until it is brown and nearly crispy. Transfer to a plate lined with paper towel.
• To finish, combine the mayonnaise, honey, Dijon, red wine vinegar and cayenne in a large bowl. Stir to mix well, then add the broccoli, green onion, dried cranberries or cherries and the toasted almonds. Once bacon is done, add this to the bowl as well and finish by seasoning with salt and pepper to taste. Store in fridge until ready to serve.
• Finally, to cook the chicken, heat a grill or grill pan over medium-high heat. If using a grill pan indoors, add olive oil. Once oil is nearly smoking, set the seasoned drumsticks on the pan. I like to set them fattiest side face down first. Sear the meat until nice char marks form, them rotate a quarter turn. Lower heat at this point to medium and continue to cook and rotate until all sides of the drumsticks are marked. If cooking indoors, about halfway through, tent the chicken with aluminum foil to help bake the chicken all the way through. You can achieve this on an outdoor grill simply by putting the lid on. Chicken should take anywhere from 25-35 minutes to cook depending on the size of your drumsticks and level of heat from your grill pan or stove.
• Measure about 1/4 cup of blueberry BBQ sauce into a small dish. Once chicken is just about done, start basting the chicken with the sauce. The sugars in the sauce can burn easily so I like to baste and turn and baste and turn to help the sauce set on the chicken but not sit too long and char.
• Scoop broccoli salad onto each plate, along with 1 or 2 drumsticks. Serve and enjoy!

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN

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.