These colors don't run — but they do stain! That's why I recommend enjoying this delicious red, white, and blueberry grilled chicken outdoors. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces for as long as cooks have been cooking, so it's no surprise this combination works beautifully in this recipe. And yes, other fruits like peaches or different berries will work just as well!
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- 1 teaspoon ground dried chipotle pepper
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons ground black pepper
- 2 cloves minced garlic
- 4 boneless , skinless chicken breasts
Instructions
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1
Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a glass or ceramic bowl; add chicken breasts toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
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2
Add sugar to a saucepan set over medium heat; cook, without stirring, until it begins to melt, about 1 minute. Continue cooking, without stirring, until sugar melts, gradually turns golden, and just begins to darken a bit, 1 minute or less. Remove pan from the heat. Add vinegar; stir until sugar dissolves.
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3
Return pan to medium-high heat; add blueberries. Bring to a simmer, reduce heat to medium-low, and continue simmering until blueberries soften and sauce thickens to a syrup-like consistency, 4 to 5 minutes. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Season with salt and black pepper. Remove from heat.
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4
Set a strainer over a bowl. Strain blueberry sauce, using a spatula to push through as much liquid as possible. Discard blueberry skins.
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5
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade; shake off excess. Discard remaining marinade.
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6
Cook chicken breasts on the preheated grill until no longer pink in centers and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest for 1 to 3 minutes.
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7
Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.
Nutrition Facts
Per serving
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