I think one of the things that I love so much about Ingredient Challenge Monday is we have one ingredient to work with any way we want to, and I can create a recipe completely outside of that particular ingredient’s reputation.
For example, blueberries are typically used for sweet dishes.
But…me and sweet are not BFF’s.
Using inspiration from How Sweet It Is, I made a blueberry BBQ sauce for grilled chicken. And it was good. Very good.
Blueberry BBQ Chicken
1 lb boneless, skinless chicken breasts
1/2 cup blueberries
1/4 cup ketchup
2 tbsp dark brown sugar
1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tbsp soy sauce
2 garlic cloves, minced
1 shallot, chopped fine
1 tbsp Dijon mustard
In a sauce pan over low heat, add the blueberries and stir until they start to pop. Crush then with a large spoon or fork. Add the rest of the ingredients and combine.
Increase the heat to medium and bring to a slow boil while stirring. Turn back down to low and simmer for about 15-20 minutes, until it has the consistency of barbecue sauce, although it may be slightly thinner.
Brush the chicken breasts with the sauce, cover and refrigerate for an hour.
Grill like you normally would chicken.
As for the salad I served with the chicken, that post is coming soon.