Blueberry Chipotle BBQ Chicken (Sauce Recipe Inside)

 
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Ingredients

SAUCE:

  • 2-3 chipotle peppers in adobo sauce, in can found in Mexican aisle

  • 1 lb fresh or frozen blueberries

  • 1 onion, diced

  • 5 cloves of garlic, minced

  • 1 small can of crushed tomatoes or tomato sauce

  • 3 tablespoons organic ketchup

  • 1/2 cup raw honey or maple syrup

  • 1/2 cup cider vinegar

  • 1/4 cup coconut aminos

  • 3 tablespoons of Tamari GF soy sauce

  • 4 tablespoons Worcestershire sauce

  • 1 teaspoon ground ginger

  • 1 teaspoon granulated garlic

  • 1 teaspoon granulated onion

  • 1 teaspoon dry English mustard

  • salt and pepper

Instructions

  • In a food processor or a blender, puree the berries and the chipotles. Set aside. (If you want it chunky, you can just dice the chipotles and put the blueberries in whole, letting them pop and simmer in the sauce)

  • Sauté onion and garlic in 1 tsp of olive oil until soft and translucent in a sauce pan

  • Add the remaining ingredients in a medium-size saucepan and simmer on low heat until all the dry ingredients have dissolved, stirring occasionally with a whisk.

  • Transfer the berry mixture to a saucepan, let it simmer on low for 30 minutes, stir occasionally and test for seasoning. Remove the sauce from the heat.

  • The finished and cooled sauce can be stored in an airtight container in the refrigerator for up to a month- it is DELICIOUS!

  • It is delicious on chicken, beef, pork, sausages, tofu, or even bbq cauliflower.

For the Chickens-

-I get a whole chicken, and just half it down the spine and breast section so there is 2 equal halves.

-You can pat them dry, season, and grill them as is OR go the extra step of brining them which makes them extra juicy!

-I soak the 2 halves in 1 gallon of water with 1/2 cup salt, lots of black pepper, a few citrus rings, 2 bay leaves, and any other spices or herbs you’d like (you can throw some cajun seasoning, Italian seasoning, or taco seasoning in the brine, it all works!)

-Let the chicken brine a minimum of 3 hours in the fridge, or up to 24 hours.

-Remove from the brine, pat dry, season with salt and pepper and rub with avocado or olive oil

Heat the grill to medium-high

  1. Grill skin side down over indirect heat for 20 min

  2. Flip and grill skin side up over indirect heat for 20 min, you can baste the first layer of sauce on the skin side up!

  3. Flip over, baste the meat side with sauce and then flip back onto the grill, still skin side up and grill for 20 min, rotating occasionally so they don’t get too dark.  

  4. Pull off off the grill, and baste both sides with another layer of the delicious sauce!

  5. Let rest for 10 minutes and serve!

Francesca Barone