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

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

Nutrition per serving