Blueberry Balsamic BBQ Chicken
  • 2 c. Frozen blueberries
  • ¼ c. Balsamic vinegar
  • 3 TB Cane sugar
  • 3 TB Ketchup
  • ½ t. Garlic powder
  • ¼ t. Sea salt
  • ½ t. Onion powder
  • 1 TB Shallot, minced
  • ½ t. Thyme
  • 10 drops Liquid smoke
  • Pinch of cayenne
  • Ground black pepper, to taste
  • 8 Chicken Thighs, bone-in
  • 2 cloves Garlic, smashed
  • Extra virgin olive oil
  • 2 sprigs Fresh rosemary
  1. BBQ Sauce: In a medium saucepan, combine the first 12 ingredients. Simmer until blueberries start to burst and sauce gets to be a thicker consistency. Smash some of the berries with a spatula.
  2. Pre-heat oven to 400 degrees.
  3. Add a few rounds of extra virgin olive oil to a large skillet. On medium heat, add smashed garlic to oil and fry until crisp. Remove and discard garlic.
  4. Trim, rinse and pat chicken thighs dry. Liberally salt and pepper both sides of thighs. Place skin down into hot skillet. Crips skin and brown entire thigh.
  5. Spray baking dish with non-stick spray. Place thighs in dish skin side up. Spoon BBQ sauce over thighs. Top with fresh rosemary and sliced shallots.
  6. Cover and bake 40 minutes or until meat thermometer reaches 160.
Recipe by Food. (Just Sayin') at