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 DINNER

Steps:

• Heat grill to medium heat.
• Blend blackberries in blender until smooth. Pour through fine-mesh strainer into medium bowl; discard strained seeds. Add barbecue sauce to strained berries; mix well.
• Reserve half the barbecue sauce mixture for later use. Grill chicken 8 to 10 min. on each side or until done (165ºF), brushing with remaining barbecue sauce mixture for the last 5 min.
• Meanwhile, spread TATER TOTS into single layer on bottom of disposable shallow foil pan sprayed with cooking spray. Place on grill grate next to chicken. Grill 10 min. or until TATER TOTS are heated through and golden brown, stirring occasionally.
• Toss salad greens with dressing. Serve with TATER TOTS, chicken and reserved barbecue sauce mixture.

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.

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.

BALSAMIC-BLACKBERRY CHICKEN

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion until soft and translucent, about 5 minutes.
• Meanwhile, sprinkle 1/4 teaspoon salt and thyme over chicken. Add chicken to the skillet. Saute chicken until no longer pink in the middle, 6 to 7 minutes per side. Transfer chicken to a serving plate and reduce heat to medium.
• Add remaining salt, jam, vinegar, and pepper to the skillet. Stir constantly until jam melts, about 1 minutes. Spoon sauce over chicken and serve.