Blueberry-glazed Grilled Chicken

Blueberry-glazed Grilled Chicken

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  • Each serving
  • 320cal
  • 13g fat (3g sat)
  • 60mg chol
  • 320mg sodium
  • 33g carb
  • 2g fiber
  • 25g sugars
  • 16g protein


  • 1 tablespoon high-heat oil
  • 1/2 red onion, minced
  • 2 cloves garlic, minced
  • 1/4 cup balsamic vinegar
  • 3 tablespoons brown sugar
  • 3 tablespoons molasses
  • 2 tablespoons Dijon mustard
  • 1 tablespoon instant coffee granules
  • Pinch of red pepper flakes
  • 1 pint blueberries
  • 4 chicken thighs or drumsticks
  • Salt and pepper, to taste


Heat oil in a saucepan over medium-high heat. Add onions and garlic and cook until soft, about 5 minutes. Stir in vinegar, brown sugar, molasses, mustard, coffee and red pepper flakes. Bring to a simmer, then stir in blueberries. Simmer until blueberries start to burst and sauce thickens slightly, about 10 minutes.

Let cool slightly then blend until smooth. Pass through a strainer and season with salt and pepper. Reserve half the sauce for serving. Place remaining sauce with chicken in a sealable plastic bag and let rest in the refrigerator for 30 minutes to 1 hour.

Preheat grill to medium heat. Lightly oil grill grates.

Season chicken liberally with salt and pepper. Grill until cooked through (the temperature taken with an instant-read thermometer should read 165° F), 7 to 10 minutes per side, depending on the thickness of the chicken. Serve with reserved sauce.

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