Red, White, and Blueberry Grilled Chicken
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.