Chicken thighs with blueberry BBQ sauce

Pied-Mont Dora
In collaboration
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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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!