Grilled Chicken With Blueberry Marinade Recipes

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RED, WHITE, AND BLUEBERRY GRILLED CHICKEN



Red, White, and Blueberry Grilled Chicken image

These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon ground dried chipotle pepper
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cloves minced garlic
4 skinless, boneless chicken breast halves
⅓ cup white sugar
⅓ cup apple cider vinegar
2 cups fresh blueberries
salt and freshly ground black pepper to taste

Steps:

  • Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  • Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
  • Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
  • Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  • Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
  • Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Nutrition Facts : Calories 279 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1540 mg, Sugar 24.2 g

GRILLED CHICKEN WITH BLUEBERRY MARINADE



Grilled Chicken with Blueberry Marinade image

Provided by My Food and Family

Categories     Home

Time 1h

Number Of Ingredients 8

Marinade:
2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tablespoons honey
3 tablespoons ketchup
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
Chicken breasts

Steps:

  • First make marinade. Place all ingredients in a medium saucepan, bring to a low boil. Reduce heat and simmer about 10-15 minutes. You'll want the mixture to thicken slightly. Remove from heat and cool. After the mixture has cooled, pour it into a blender and blend until smooth.
  • Marinate chicken breasts in about 1/3 cup of sauce. Refrigerate for at least 30 minutes.
  • Grill chicken over medium high heat until thoroughly cooked through (about 7 minutes each side). Serve chicken over a bed of mixed salad greens or small serving of Basmati rice. Use the rest of the sauce as a topping.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE



French Blueberry Balsamic Chicken Recipe image

Blueberry balsamic chicken is a dish from the Provence region of France. It combines the healthy meat with a tang of blueberries for an unusual dish.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 1h

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
4 chicken breasts (skinless, boneless)
1 teaspoon salt (divided)
1/4 teaspoon black pepper (ground, divided)
2 shallots (thinly sliced)
2 cups blueberries (fresh or frozen)
1/2 cup balsamic vinegar
1/4 cup honey
1 tablespoon rosemary (coarsely chopped)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F.
  • If you are using frozen blueberries thaw them and reserve both the berries and the juice.
  • Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  • In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
  • Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
  • Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
  • Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
  • Enjoy.

Nutrition Facts : Calories 469 kcal, Carbohydrate 40 g, Cholesterol 117 mg, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, Sodium 676 mg, Sugar 32 g, Fat 17 g, ServingSize 4 Chicken Breasts (4 Servings), UnsaturatedFat 0 g

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

North Carolina chef Vivian Howard calls this grilled chicken her homage to Carolina-style BBQ sauce, but with a blueberry twist. To make Blue Q Sauce, she cooks fresh blueberries down with apple cider vinegar, chili flakes, sugar, and a cinnamon stick. Slathered on chicken, it produces very tasty caramelized skin.

Provided by Vivian Howard

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups blueberries
1 cup apple cider vinegar
1 cup granulated sugar
1 bay leaf
1 3-inch cinnamon stick
1/4 teaspoon crushed red pepper flakes
3 1/2 pounds whole chicken, spatchcocked, have your butcher spatchcock chicken, or see directions in step 4
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Sauce: In a food processor, add blueberries, vinegar, and sugar. Pulse to break up the berries into a chunky pulp. Place mixture into a saucepan; add bay leaf, cinnamon stick, and crushed red pepper. Bring to a simmer over medium heat and cook, covered, 10-15 minutes.
  • Remove from heat; remove cinnamon stick and bay leaf. Carefully transfer the sauce to a blender. Make sure the lid is entirely sealed to prevent sauce from spattering while you blend. Blend the sauce to a smooth consistency, starting on low speed and gradually increasing to high. When sauce is smooth, strain it through a fine-mesh strainer into a bowl.
  • Transfer sauce back to the saucepan. Bring to a simmer over medium heat, uncovered, and reduce by ¼, about 5 minutes. The sauce should coat the back of a spoon, and the viscosity should be more like maple syrup than honey. Pour into a container and cool to room temperature. Makes about 2 cups. (Sauce will keep for up to 6 months refrigerated in a lidded container.)
  • Prep chicken: Lay spatchcocked chicken breast side up on a wire rack fitted over a rimmed baking sheet. Season liberally on both sides with salt and pepper (about 15 turns of a pepper mill per side). Let rest at room temperature while preheating the grill, 30 minutes.
  • Grill chicken: Preheat a charcoal grill to medium-high heat, about 375 F. The coals should be ashed over in some places, with red embers burning within. Move the coals to one side of the grill to create areas of both direct and indirect heat. Place the chicken skin side up on the side of the grill over the coals (direct heat). Cover and cook, 15 minutes.
  • Divide the Blue Q Sauce: half should be used for basting, while the other half should be reserved for the final baste and for serving. (If the cooled sauce has thickened too much, simply reheat in a saucepan over low heat, or briefly microwave to return to its original syrupy consistency before using.) Remove the lid. Use tongs to flip the chicken over, skin side down, onto the indirect heat side of the grill. Baste the underside of the bird with Blue Q Sauce, then gently re-position back over direct heat, still skin side down. Cover and cook, 5 minutes. Repeat this process-flipping, basting, and grilling for 5 minutes at a time, covered-2-3 more times, until chicken is fully cooked. (The leg, when tugged, should become loosened from the breast. Alternatively, a thermometer placed in the thickest part of the thigh, avoiding the bone, should register 165 F.) Discard remaining basting sauce.
  • Remove chicken from the grill and place on a cutting board, skin side up. Use reserved Blue Q Sauce to baste one last time and let rest, 5 minutes. Cut the chicken into 6 or 8 pieces and drizzle once more with sauce. Serve warm or at room temperature with additional sauce on the side.

CHICKEN WITH BLUEBERRY SAUCE



Chicken with Blueberry Sauce image

"This is one of my best recipes," reports Thomas Jewell Sr. of Avenel, New Jersey. "Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken," he says. -Thomas Jewell Sr., Avenel, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (1 pound)
1 tablespoon vegetable oil
1/2 cup apricot preserves or spreadable fruit
3 tablespoons Dijon mustard
1/3 cup white wine vinegar
1/2 cup fresh or frozen blueberries
Hot cooked rice, optional

Steps:

  • In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear., With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired.

Nutrition Facts : Calories 264 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 360mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

I never thought "blueberries" and "BBQ" went together until I tried this dish! We had this during our annual fourth of July cookout and more than just patriotic, this dish was seriously delicious! Good thing its healthy because I had more than one. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1 cup fresh or frozen unsweetened blueberries
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons Dijon mustard
2 shallots, minced
4 boneless skinless chicken breast halves (about 6 ounces each)

Steps:

  • In a small saucepan over low heat, bring blueberries to a boil; cook and stir until softened, 4-5 minutes. Mash berries. Add next eight ingredients; increase heat to medium. Bring mixture to a boil, stirring constantly. Reduce heat; simmer, covered, until thickened, 15-20 minutes. Remove about 3/4 cup sauce; reserve. Refrigerate, covered, until just before serving. Brush chicken with remaining sauce. Refrigerate chicken and remaining sauce, covered, about 1 hour., Place chicken on a greased grill rack. Grill, covered, over medium direct heat, brushing occasionally with remaining sauce, 8-10 minutes. Turn; grill, brushing with sauce, until a thermometer reads 165°, 8-10 minutes longer. Discard any remaining grilling sauce., Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken.,

Nutrition Facts : Calories 328 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 1110mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 36g protein.

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