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Red, White, and Blueberry Grilled Chicken

Rated as 4.69 out of 5 Stars
59k

"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

2 h 35 m servings 279
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  6. 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.
  7. Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Footnotes

  • 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


Per Serving: 279 calories; 6.7 29.1 25.4 67 1540 Full nutrition

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Reviews

Read all reviews 43
  1. 58 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 fru...

Most helpful critical review

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 r...

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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 fru...

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...

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.

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 r...

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.

Loved this! Will also try recipe with boneless pork chops with peaches. Will definitely make again!

I made the sauce with lemon juice instead of vinegar. Otherwise I followed the recipe. It was flavorful, moist and easy to make.

The sauce is what makes this recipe work. I used my own favorite rub seasoning to marinade the chicken breasts. Also, proper doneness is key -- to keep the chicken moist, don't overcook. Resu...

no changes Family loved it..