Blueberry BBQ Chicken Recipe

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Blueberry BBQ Chicken Recipe

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I never thought "blueberries" and "BBQ" went together until I tried this dish! We had this during our annual fourth of July cookout and more than just patriotic, this dish was seriously delicious! Good thing its healthy because I had more than one. —Kendra Doss, Colorado Springs, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Grill: 20 min.

Ingredients

  • 1 cup fresh or frozen unsweetened blueberries
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 shallots, minced
  • 4 boneless skinless chicken breast halves (about 6 ounces each)

Directions

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. Yield: 4 servings.
Originally published as Blueberry BBQ Chicken in TasteofHome.com 2017

Nutritional Facts

1 serving: 328 calories, 4g fat (1g saturated fat), 94mg cholesterol, 1110mg sodium, 34g carbohydrate (28g sugars, 1g fiber), 36g protein.

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  • 1 cup fresh or frozen unsweetened blueberries
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 shallots, minced
  • 4 boneless skinless chicken breast halves (about 6 ounces each)
  1. 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.
  2. 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.
  3. Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken. Yield: 4 servings.
Originally published as Blueberry BBQ Chicken in TasteofHome.com 2017

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