Blackberry BBQ glazed chicken is a quick and easy meal, perfect for summer and for using up all those plump, juicy berries!
I used to go with a friend to this restaurant/craft brewery/eatery fairly regularly. Mainly, we went for the beer and there was always a heart selection. Over time, they tried and tried again to revamp their menu and change up their persona from standard pup to upscale craft restaurant. Duck fat fries replaced regular and ahi tuna appeared on the appetizer menu. The change didn’t sit well with regulars, it seemed pretentious (at least to me) and irritating. Why mess with success? The craft beer spoke for itself, no need to try too hard to fancy up the menu. People were there for the beer.
Regardless, the one thing that remained constant throughout every rendition was wings. Wings and beer are that one sacred tradition that cannot be changed, no matter how hard you try. Their wings were offered in traditional buffalo but also with a variety of other sauces, my most favorite being the blackberry BBQ. And once the theme for this week’s Weekday Supper of cooking with berries was announced, I knew. It was fate, kismet, destiny.
I wanted to make this sauce and slather it over wings, cooked low and slow and falling off the bone. Alas, no patience and so I grilled that chicken up and slathered that way. The sauce is a perfect combination of sweet and spicy with a real kick from the chili powder. If you are so inclined, add a little chipotle in there. I opted out, I couldn’t blow out the palates of my spice-hating friends. But it’s fine without it. Grill up the chicken and then in the last few minutes, give it a generous slather of sauce. Flip the chicken, slather again then do it all one more time. Sauced to perfection, perfect for a quick weeknight meal. Satisfaction achieved, my friends.
- 1 pint blackberries
- 1 cup chicken stock
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 Tbsp. cider vinegar
- 2 Tbsp. chili powder
- juice of half a lemon
- 3 chicken breasts
- To prepare the sauce, combine blackberries and stock over medium high heat until the blackberries break down, about 10 minutes.
- Allow them to cool then run them through the blender, then through a fine mesh sieve to strain out the seeds.
- Add the mixture back to the sauce pan and add ketchup, brown sugar, cider vinegar, chili powder and lemon. Simmer over medium high heat until the mixture thickens. Remove from heat and set aside until ready to serve.
- To cook chicken, heat your grill to medium high. Add the chicken and cook until almost finished, about 3/4 of the way. Slather on some of the sauce and close the grill lid. After a minute or two, open the grill, flip the chicken and add more sauce. Close the lid and then, after one more minute, open and add one more slop of sauce.
- Serve hot.
Be sure to check out the rest of the Weekday Supper meals we’ve cooked up for you!
Monday – Mexican Chicken Bowl by Gluten Free Crumbley
Tuesday – Blackberry BBQ Glazed Chicken by Feed Me, Seymour
Wednesday – Duck Confit Sliders by The Petit Gourmet
Thursday – Tilapia with Raspberry Chipotle Sauce by Feeding Big
Friday – Chicken Scaloppini with Grilled Peaches by Recipes Food and Cooking