Blueberry BBQ Chicken

Blueberry BBQ Chicken

David Venable

Serves: 3–4

Blueberry BBQ Sauce

  • 1 jar (9.7 oz) blueberry jam
  • 1 pack (6 oz) fresh blueberries
  • 3/4 cup apple cider vinegar
  • 2 each canned chipotle chilies in adobo
  • 2 tsp adobo sauce (from can of chipotles)
  • 1-1/2 tsp kosher salt

Preparation

For the BBQ sauce:

Combine all ingredients into a non-reactive sauce pot; bring to a simmer and cook just until the blueberries look swollen and ready to burst, about 15–20 minutes.

Remove from heat, place contents into a blender, and blend on medium speed until very smooth. Portion in 2 separate cups and allow to cool. Note: this can be made in advance and stored in the refrigerator for a day or two.

For the spice rub and chicken:

Combine all ingredients and mix thoroughly and evenly.

Season chicken parts evenly and on all sides generously. You should use the total yield of the recipe on all the parts.

Allow to marinate for at least 5 hours, but preferably overnight. Note: the spice rub can be made days in advance and held in an airtight container away from heat and moisture until ready to use.

Grilling the chicken:

Once marinated, pat dry. Heat your grill to medium-high heat.

Once the grill is hot, place the chicken on the grill, making sure to get some good grill marks on both sides.

Turn the grill down to medium, brush both sides with BBQ, and continue to cook.

Continue to brush on the sauce during the cooking process, around every 8–10 minutes, until the chicken has a nice sticky glaze.

Cook until the internal temperature of 165°F is reached.

When ready to serve, use the other cup of reserved BBQ to garnish. Note: the legs, thighs, and breasts will reach the desired internal temperature at different times. For best results, start the legs and thighs about

Cook's Notes

Ask your butcher to break your whole chicken down for you if you don't feel comfortable doing it yourself.

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Spice Rub

  • 2 Tbsp kosher salt
  • 1-1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground mustard
  • 1/8 tsp ground clove
  • 1 whole chicken, broken down into the following:
  • 2 breasts, each with drumette attached
  • 2 legs
  • 2 thighs
  • 2 wing flats with tips

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