Chicken thighs with blueberry BBQ sauce
with Pied-Mont Dora
- Preparation 20 min
- Cooking 1 h 30 min
- Servings 4 to 6
- Freezing I do not suggest
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Tender Chicken Thighs with Blueberry BBQ Sauce: A Sweet & Smoky Flavor Bomb! 🍗🔥
Looking for a recipe that’s out of the ordinary? These blueberry BBQ chicken thighs will have you drooling! Juicy, perfectly grilled meat coated in a homemade blueberry sauce that’s sweet, tangy, and balanced with just the right hint of smokiness. Whether you cook them on the BBQ, in the oven, or in a slow cooker, these BBQ chicken thighs are a guaranteed crowd-pleaser.
This blueberry BBQ chicken recipe combines the fruity depth of blueberries with bold spices and a touch of honey for an ultra-rich, flavorful sauce. Perfect for grilled chicken lovers, it pairs beautifully with roasted veggies, a crisp salad, or creamy mashed potatoes.
🔥 Why You’ll Love This Recipe
✅ A perfect balance of flavors: sweet, smoky, and slightly tangy.
✅ Easy to make: grill, bake, or slow-cook it to perfection.
✅ Great for summer and family meals: a BBQ favorite everyone will love!
Grab a plate and get ready to enjoy the best homemade BBQ chicken thighs with a sauce that takes things to the next level! 😍🔥
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🍗 Super Juicy Chicken Thighs
- Marinate for at least 2 hours (or overnight) to let the flavors soak in.
- Bring the chicken to room temperature (take it out of the fridge 20 minutes before cooking) for even doneness.
- BBQ Cooking Tip: Start with indirect heat, then finish with direct heat for a beautifully caramelized crust.
🔥 A Well-Balanced Blueberry BBQ Sauce
- Use fresh or frozen blueberries for an intense, fruity flavor.
- Add a smoky touch with smoked paprika or a splash of Worcestershire sauce.
- Thicken the sauce by letting it simmer on low heat for a few minutes after cooking.
🥗 The Best Side Dishes for This Recipe
- Crunchy salad with a citrus vinaigrette to balance the richness of the BBQ.
- Grilled veggies (asparagus, bell peppers, zucchini) for a colorful plate.
- Mashed potatoes or sweet potatoes for a creamy, comforting touch.
🥡 Storage & Reheating
- Keeps for 3 days in an airtight container in the fridge.
- Reheat in the oven at 350°F (180°C) to keep the chicken tender.
- Avoid freezing if the sauce is already mixed in, as the texture may change.
With these pro tips, your blueberry BBQ chicken thighs will always be tender, flavorful, and perfectly caramelized! 😍🔥🍗
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Chicken thighs with blueberry BBQ sauce
- 1/2 yellow onion, finely chopped
- 3 large garlic cloves, finely chopped
- Olive oil
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- 1 1/2 cups ketchup
- 1 cup Dora blueberry jam
- 1/2 cup brown sugar
- 1/2 cup cider vinegar
- 2 tbsp. Worcestershire sauce
- 6 whole chicken thighs
- Fresh parsley for serving
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Preparation
- Place the onion and garlic in a saucepan over medium heat and drizzle with olive oil. Cook, stirring, for 4 to 5 minutes.
- Add the chili and paprika, season with salt and pepper and stir.
- Add ketchup, blueberry jam, brown sugar, cider vinegar, Worcestershire sauce, salt and pepper, then stir. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes. Stir occasionally. Puree.
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Place chicken thighs on baking sheet and brush generously with blueberry BBQ sauce. Place in oven and bake for 45-55 minutes, or until internal temperature reaches 165°F (74°C). Brush thighs generously with fresh marinade several times. Garnish with fresh parsley and serve immediately!
It’s highly recommended! Marinating for 2 to 12 hours allows the chicken to absorb the flavors and stay extra tender. If you’re short on time, 30 minutes minimum will still do the trick.
Absolutely! This blueberry BBQ marinade is incredibly versatile and works great with different meats:
- Pork: Pork chops, tenderloin, or even pulled pork for a rich, smoky BBQ version.
- Beef: Flank steak, hanger steak, or sirloin—perfect for grilling.
- Lamb: Lamb chops or leg of lamb for a more robust, aromatic flavor.
- On the BBQ: Cook over indirect heat (350°F / 180°C) for 30-35 minutes, then finish over direct heat for a beautifully caramelized crust.
- In the oven: Bake at 400°F (200°C) for 40-45 minutes, basting regularly with sauce.
- In the slow cooker: Cook on low for 6 hours for ultra-tender, fall-apart meat.
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