These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Blueberry Gastrique:

Directions

  • Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.

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  • Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.

  • Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.

  • Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.

  • Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.

  • Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Cook's Notes:

If you make the sauce ahead, your sauce will thicken, and you will probably need to thin it out with some water. When tasting for seasoning, remember this is going to go on highly seasoned meat.

As far as chicken doneness goes, I recommend checking with a thermometer. If you cook a lot of chicken, it's fairly easy to tell by feel, but why take a chance? I usually go to 150 degrees F (65 degrees C), which left to rest for a minute, should be safe, and very juicy.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

279 calories; 6.7 g total fat; 67 mg cholesterol; 1540 mg sodium. 29.1 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/03/2016
I made this and the end result was tasty. I love sweet and spicy combo. I live in NJ where blueberries are grown and are awesome so I sought out a recipe to use my massive stock of the yummy fruit. I made no substitutions but I have two suggestions for cooking instructions for novices like me. First I did not anticipate how dry the marinade would be. I would suggest mixing all dry ingredients first before adding oil. I marinated for 24 hours and the chicken really absorbed all those spicy flavors. Second I had no idea that the cider vinegar would cause the heated sugar to turn into rock candy. I tossed the first attempt thinking I did something wrong. Second attempt I pulled off heat sooner but still had hard globs of sugar. I then spent about ten minutes on and off heat trying to dissolve completely. Eventually it worked and achieved beautiful syrupy consistency of heated blueberries. I followed directions exactly so not sure if problem was my stove. But in the end it was good but a little frustrating along the way. Read More
(12)

Most helpful critical review

Rating: 3 stars
08/14/2016
I'm glad one of the reviewers mentioned that the marinate (more of a wet rub) was not a typical marinate that "drips" off. I rubbed it in put the covered chicken in the fridge overnight then rubbed it off before cooking. It was spicy but had a great flavor. The blueberry sauce was overwhelmed by the apple cider vinegar. I left the mashed blueberries in the sauce because I couldn't bear to throw them out but there still wasn't a blueberry taste. I absolutely loved the concept of sweet and spicy but I think maybe lemon juice would be a better fit with the blueberries. The sauce definitely needs some tweaking. Read More
(2)
60 Ratings
  • 5 star values: 44
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/03/2016
I made this and the end result was tasty. I love sweet and spicy combo. I live in NJ where blueberries are grown and are awesome so I sought out a recipe to use my massive stock of the yummy fruit. I made no substitutions but I have two suggestions for cooking instructions for novices like me. First I did not anticipate how dry the marinade would be. I would suggest mixing all dry ingredients first before adding oil. I marinated for 24 hours and the chicken really absorbed all those spicy flavors. Second I had no idea that the cider vinegar would cause the heated sugar to turn into rock candy. I tossed the first attempt thinking I did something wrong. Second attempt I pulled off heat sooner but still had hard globs of sugar. I then spent about ten minutes on and off heat trying to dissolve completely. Eventually it worked and achieved beautiful syrupy consistency of heated blueberries. I followed directions exactly so not sure if problem was my stove. But in the end it was good but a little frustrating along the way. Read More
(12)
Rating: 4 stars
07/03/2016
I made this and the end result was tasty. I love sweet and spicy combo. I live in NJ where blueberries are grown and are awesome so I sought out a recipe to use my massive stock of the yummy fruit. I made no substitutions but I have two suggestions for cooking instructions for novices like me. First I did not anticipate how dry the marinade would be. I would suggest mixing all dry ingredients first before adding oil. I marinated for 24 hours and the chicken really absorbed all those spicy flavors. Second I had no idea that the cider vinegar would cause the heated sugar to turn into rock candy. I tossed the first attempt thinking I did something wrong. Second attempt I pulled off heat sooner but still had hard globs of sugar. I then spent about ten minutes on and off heat trying to dissolve completely. Eventually it worked and achieved beautiful syrupy consistency of heated blueberries. I followed directions exactly so not sure if problem was my stove. But in the end it was good but a little frustrating along the way. Read More
(12)
Rating: 5 stars
08/13/2016
Fantastic mix of flavors. And so easy. I did cut the spices in 1/2 (and only 1/8 tsp of Cayenne) but kept the 1 T of oil. I was nervous about the spiciness based on other reviews. I'm glad I did. It was plenty spicy and the blueberry sauce was a nice compliment to the spice. I used 3 chicken breasts (weigh 1.7 lbs total) and butterflied them. Let marinate in rub for about 3 hours. The trick I learned for the blueberry sauce is to use a big enough sauce pan so you have a very thin layer of sugar on bottom and it melts all at same time. If not I had part of my sugar getting very dark underneath and sugar on top not melted. After I added vinegar (I used red wine vinegar because it is what I had and it work splendidly) I had stirred but added the blueberries and let the small shell of hard sugar melt while the blueberries cooked. I didn't add salt or pepper to blueberries because I didn't think they need it. Family loved it. Thanks for sharing! Read More
(4)
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Rating: 4 stars
07/27/2016
Not for the faint of heart. The chicken is extremely spicy. The blueberry sauce really helps to tone down the heat but I would reduce the spice a little next time. Read More
(3)
Rating: 5 stars
07/09/2018
We rate it "extremely yum." Made it exactly as written. This is unusual around our house. (Well we used canned chipotles and therefore skipped the cayenne.)The blueberries and garlic were fresh from the market. It was fascinating to watch the sugar...I didn't know it did that. We call it "Boobs 'n' Bloobs." Read More
(2)
Rating: 3 stars
08/14/2016
I'm glad one of the reviewers mentioned that the marinate (more of a wet rub) was not a typical marinate that "drips" off. I rubbed it in put the covered chicken in the fridge overnight then rubbed it off before cooking. It was spicy but had a great flavor. The blueberry sauce was overwhelmed by the apple cider vinegar. I left the mashed blueberries in the sauce because I couldn't bear to throw them out but there still wasn't a blueberry taste. I absolutely loved the concept of sweet and spicy but I think maybe lemon juice would be a better fit with the blueberries. The sauce definitely needs some tweaking. Read More
(2)
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Rating: 5 stars
07/06/2016
Made it as-is and it came out deliciously. The blueberry flavor is subtle and subdues the spices nicely. I will definitely make this again in the future. Read More
(2)
Rating: 5 stars
09/05/2015
Made this twice now what a quick and easy dish that looks like you've spent much more effort than it takes. Marinated in the rub over night and made the sauce while the chicken was on the grille. The sweet and the heat really high lite the dish but the visual is almost as appealing. A new summer lunch favorite. Read More
(1)
Rating: 5 stars
08/30/2015
The combo of sweet and spicy is great! I wouldn't change a thing. I'm going to try it with a different fruit next. Read More
(1)
Rating: 5 stars
08/18/2016
Loved this! Will also try recipe with boneless pork chops with peaches. Will definitely make again! Read More
(1)