Blackberry Barbecued Chicken Recipes

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

BLACKBERRY BBQ CHICKEN

Steps:

• Combine all the ingredients in a medium sauce pan over medium-high heat for 10 minutes, stirring occasionally. Taste and adjust seasoning with additional sugar and/or salt and pepper. Blackberry BBQ Sauce will be very thick.
• Pour into a glass jar, cover, and use immediately or refrigerate for up to 1 week.
• Prepare and light a grill, kamado, or fire pit with a cooking grate for direct cooking over high heat. (*See note below for using a Tuscan Grill in your wood fired oven for grilling.)
• Combine salt, pepper, and garlic powder in a small bowl, Season chicken breasts on both sides with garlic-salt mixture.
• Place on hot grill directly over the fire for 3 minutes. Flip chicken and baste with Blackberry BBQ Sauce. Cook for 3 more minutes.
• Flip chicken breast again and baste other side with barbecue sauce. Let cook 3 minutes. flip one more time and cook for about 1 minute or until chicken is fully cooked, 10-20 minutes total.

BLACKBERRY-BARBECUED CHICKEN

Steps:

• To make the barbecue sauce, in a large saucepan over medium-high heat, warm the canola oil.
• Add the onion and cook, stirring frequently, until soft, about 5 minutes.
• Add the wine, berries, brown sugar, and soy sauce and cook until slightly thickened, about 15 minutes.
• Remove from the heat and pass the sauce through a food mill placed over a bowl, or puree in a blender or food processor and pass through a fine-mesh sieve placed over a bowl.
• Set aside.
• While the sauce is cooking, prepare a medium-hot fire in a charcoal grill, or preheat a gas or electric grill to medium-high.
• Oil the grill rack.
• Sprinkle the chicken with the salt and pepper.
• Place the chicken pieces, skin side down, on the grill rack and cook for 5 minutes.
• Baste with the sauce and cook for 5 minutes longer.
• Turn the pieces, baste again, and cook until the juices run clear when a thigh is pierced, about 5 minutes longer.
• Some pieces will cook more quickly than others.
• The white-meat pieces, for example, should be moved to the outsides of the rack where the heat is less intense.
• Transfer the chicken pieces to a platter and brush with additional sauce.
• Serve immediately.

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

HOT BLACKBERRY BBQ CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine blackberries, ketchup, 1/4 cup water, jalapenos, vinegar, honey, garlic, and liquid smoke in a small saucepan. Stir in lime juice and bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes.
• Mix together cornstarch and 1 tablespoon water in a cup; stir mixture into the sauce. Simmer until slightly thickened and syrupy, about 5 more minutes. Remove from heat and set aside.
• Toss wings with oil in a large bowl. Season with salt and pepper and toss until evenly coated.
• Cook wings on the preheated grill, turning occasionally, until cooked through, 20 to 25 minutes.
• While the wings are cooking, pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining to squeeze out the last remaining drops of sauce from the residue.
• Place grilled wings into a large, clean bowl. Add hot blackberry BBQ sauce and toss until well coated. Serve hot.

BLACKBERRY BBQ DUMP CHICKEN (OAMC)

Steps:

• For immediate cooking: Preheat oven to 350º.
• Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To cook from the freezer: Thaw in the refrigerator.
• Preheat the oven to 350º.
• Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.