What do Oregon berries and summertime have in common? That’s right…barbecue! Our recipe for Grilled Chicken with Blackberry BBQ Sauce will brighten your summer barbecue. You can use fresh or frozen Oregon blackberries and make this recipe year round. So fire up the grill and enjoy this Blackberry Chicken with Blackberry BBQ Sauce.
Grilled Chicken with Blackberry BBQ Sauce
2 C (10 oz) frozen blackberries thawed
1 C chicken stock
¼ C ketchup
2 tapple cider vinegar
2 cloves garlic, minced
2 T brown sugar
1 heaping T fresh minced ginger
1 t of salt
A few grinds of black pepper
A few shakes of crushed red chile peppers (to taste)
8 Chicken drumsticks or bone in thighs
Combine the blackberries and chicken stock in medium-sized sauce pan, stir and bring to a boil.
Stir and lower the heat to a simmer. Let the sauce simmer for about 15 minutes, gently crushing the berries with the back of a wooden spoon and stirring to make sure it doesn’t stick.
Remove from the heat and let cool.
Press through a mesh sieve or food mill to remove seeds from mix.
Return sauce to the pot, add remaining ingredients simmer until sauce is thick and will coat the back of a spoon.
Grill chicken pieces until nearly done.
Divide BBQ sauce in half; use one half to brush chicken with BBQ sauce several times near the end of cooking.
Reserve other half of BBQ sauce to serve with chicken at the table.