Blueberry BBQ Chicken Thighs and Grilled Carrots
Indulge in the perfect harmony of sweet and savory flavors with our tantalizing recipe for Homemade Blueberry BBQ Chicken Thighs and Grilled Carrots. Succulent, juicy chicken thighs slathered in a luscious blueberry-infused barbecue sauce, paired with charred, caramelized carrots for a delightful summer feast.
Anna Hurley
Anna Hurley
Recipe - Coal Harbour
Blueberry BBQ Chicken Thighs and Grilled Carrots
Prep Time5 Minutes
Servings4
Cook Time45 Minutes
Ingredients
2 cups blueberries fresh or frozen works
2/3 cup balsamic vinegar
1/2 cup honey
1/2 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper to taste
1/3 cup diced shallots
2 cloves garlic minced
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 Chicken Thighs
1lb Carrots, cut larger carrots in half lengthwise
2 tablespoons butter
¼ cup brown sugar
¼ cup honey
⅛ teaspoon salt
Directions
- In a medium saucepan over medium heat, stir together the blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes.
- Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.
- Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.
- Preheat the grill to medium-high heat. Season chicken thighs with salt and pepper. Place chicken thighs skin side down and grill for 6 minutes, brush backside of chicken thigh with Blueberry BBQ sauce. Flip and brush tops of chicken thighs with Blueberry BBQ sauce and grill for another 6 minutes or until chicken reaches 165 degrees F. Brush one more time with BBQ sauce before serving.
- Toss carrots in olive oil, then place directly on the grill. Rotate every few minutes to get a slight char on each side. If they begin to burn, move them to indirect heat (about 12-15 minutes total cooking time). Just before pulling the carrots off the grill glaze them once. Let them cook one more minute on the grill, then remove from grill and glaze one more time.
- Serve immediately with your favourite summer sides.
5 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Blueberries - Fresh, 1 Pint, 1 Each
$6.99 was $7.99
Western Family - Balsamic Vinegar of Modena, 250 Millilitre
$5.49$2.20/100ml
Western Family - Liquid Honey, 500 Gram
$9.39$1.88/100g
Club House - Organic Crushed Red Pepper, 23 Gram
2 for $7
$3.50 was $4.49$15.22/100g
Club House - Organic Cayenne Pepper, 33 Gram
2 for $7
$3.50 was $4.49$10.61/100g
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Crosby's - Crosbys Family Molasses, 675 Gram
$6.29$0.93/100g
Not Available
Club House - Organic Ground Black Pepper, 28 Gram
2 for $7
$3.50 was $4.49$12.50/100g
Hallmark - Boneless Skinless Chicken Thighs. Fresh, 470 Gram
$12.42 avg/ea$2.64/100g
Carrots - Bulk, Fresh, 100 Gram
$0.55 avg/ea$0.55/100g
Fraser Valley - Creamery Salted Butter, 250 Gram
$5.29$2.12/100g
Rogers - Best Brown Sugar, 100 Gram
$0.69/100g$0.69/100g
Western Family - Liquid Honey, 500 Gram
$9.39$1.88/100g
Not Available
Directions
- In a medium saucepan over medium heat, stir together the blueberries, honey and balsamic vinegar. Bring to a boil, then lower heat to a simmer, and cook until the blueberries have burst and released their juices, about 5 minutes.
- Add the red pepper flakes, cayenne pepper (add in increments if you are sensitive to spice), shallots and garlic and let it cook for about 5-7 minutes more. If you have an immersion blender, blend the sauce together to puree the sauce into a smoother consistency. You may also use a blender or a masher.
- Stir in the molasses, salt and pepper, and continue simmering the sauce until it has thickened, about 15-20 minutes. Adjust seasoning if necessary. Remove from heat and let it cool; it will thicken as it sits. The sauce may be used right away or stored in an airtight container in the refrigerator after cooling completely.
- Preheat the grill to medium-high heat. Season chicken thighs with salt and pepper. Place chicken thighs skin side down and grill for 6 minutes, brush backside of chicken thigh with Blueberry BBQ sauce. Flip and brush tops of chicken thighs with Blueberry BBQ sauce and grill for another 6 minutes or until chicken reaches 165 degrees F. Brush one more time with BBQ sauce before serving.
- Toss carrots in olive oil, then place directly on the grill. Rotate every few minutes to get a slight char on each side. If they begin to burn, move them to indirect heat (about 12-15 minutes total cooking time). Just before pulling the carrots off the grill glaze them once. Let them cook one more minute on the grill, then remove from grill and glaze one more time.
- Serve immediately with your favourite summer sides.