This recipe combines the juiciness of grilled chicken thighs with a tangy and slightly sweet blueberry sauce that elevates your summer BBQ to a whole new level.
Ingredients
Scale:
2 pounds of chicken thighs, skin-on and bone-in
1 tablespoon olive oil
Salt and pepper to taste
1 cup fresh or frozen blueberries
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Instructions
In a medium bowl, combine olive oil, salt, and pepper. Add the chicken thighs and marinate for at least 30 minutes, or up to overnight in the refrigerator.
In a saucepan over medium heat, combine the blueberries, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Stir well and bring to a simmer.
Let the sauce simmer for about 15-20 minutes, stirring occasionally. Taste and adjust salt and pepper as needed.
Preheat your grill to medium-high heat (about 400°F/200°C).
Remove the chicken thighs from the marinade and place them on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
In the last few minutes of grilling, brush the chicken thighs with the blueberry BBQ sauce and let it caramelize slightly.
Remove the chicken from the grill and let it rest for a few minutes before serving.
