Chicken thighs with blueberry BBQ sauce

In collaboration
with Pied-Mont Dora
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!