Whether you spell barbecue with a “c” or with a “q” or just call it “BBQ,” it’s all good! And bbq chicken is some of the best. So when you add in blueberries to the mix, some people may be surprised. But when you bite down into some blueberry BBQ chicken, you’ll understand the incredible taste and your tastebuds will thank you.
Here’s the recipe:
Ingredients
Sauce:
3 cups blueberries
2 cups apple cider vinegar, divided
2 cups granulated sugar
1⁄4 tsp. chile flakes
1 3-inch cinnamon stick
1 bay leaf
Chicken:
One 3-lb. chicken (ask your butcher to butterfly or spatchcock the bird by cutting out the backbone and sternum and flattening the bird)
3 tsp. kosher salt, divided
1 1⁄2 tsp. freshly ground black pepper
Directions
Make the sauce: Put the blueberries and 2 tablespoons of the vinegar in a food processor. Pulse the berries just to break them up and get some juices flowing.
In a medium saucepan, combine the pulverized berries with the remaining vinegar, sugar, chile flakes, cinnamon stick, and bay leaf. Bring to a simmer over medium heat, reduce the heat to low, and then cover the pot. Cook for 1 hour, stirring occasionally.
Carefully transfer the hot sauce to a blender. Remove the knob from the top of the blender lid and cover with a dish towel to prevent an explosion. Blend the sauce to get it as smooth as possible, then pass it through a fine mesh strainer, directly back into the pan. Simmer the sauce over medium-low heat, stirring occasionally, until it has…
Page 1 of 2
Whether you spell barbecue with a “c” or with a “q” or just call it “BBQ,” it’s all good! And bbq chicken is some of the best. So when you add in blueberries to the mix, some people may be surprised. But when you bite down into some blueberry BBQ chicken, you’ll understand the incredible taste and your tastebuds will thank you.
Here’s the recipe:
Ingredients
Sauce:
3 cups blueberries
2 cups apple cider vinegar, divided
2 cups granulated sugar
1⁄4 tsp. chile flakes
1 3-inch cinnamon stick
1 bay leaf
Chicken:
One 3-lb. chicken (ask your butcher to butterfly or spatchcock the bird by cutting out the backbone and sternum and flattening the bird)
3 tsp. kosher salt, divided
1 1⁄2 tsp. freshly ground black pepper
Directions
Make the sauce: Put the blueberries and 2 tablespoons of the vinegar in a food processor. Pulse the berries just to break them up and get some juices flowing.
In a medium saucepan, combine the pulverized berries with the remaining vinegar, sugar, chile flakes, cinnamon stick, and bay leaf. Bring to a simmer over medium heat, reduce the heat to low, and then cover the pot. Cook for 1 hour, stirring occasionally.
Carefully transfer the hot sauce to a blender. Remove the knob from the top of the blender lid and cover with a dish towel to prevent an explosion. Blend the sauce to get it as smooth as possible, then pass it through a fine mesh strainer, directly back into the pan. Simmer the sauce over medium-low heat, stirring occasionally, until it has…
Page 1 of 2
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