Grilled Chicken with a Blackberry BBQ Sauce

Has anyone made a blackberry BBQ sauce before? With beer? 

Since I have diverticulitis and unfortunately I can’t eat blackberries, because of the seeds, I’ll have to strain my sauce. I’ve seen a lot of recipes that have whole blackberries in them. It’s up to you how you want to make it. 

It’s also a little early here in Indiana to grill outdoors, you can opt either with an outside grill or use a grill pan. (Except today is 66 and sunny) This recipe I’ll use my new grill pan from IKEA. 

The original recipe is with skin-on, bone-in chicken thighs, but if you like breasts or wings you can substitute, it doesn’t matter. Serves 4 Total Time: 3 hours

Blackberry BBQ Sauce Ingredients: (makes about 2 qts)

2 pints fresh blackberries 

12 oz dark beer

1 cup balsamic vinegar 

1 cup red wine vinegar 

1/2 cup packed light brown sugar 

1 onion sliced

1 clove garlic, minced 

1 habanero pepper, slit

1 tablespoon ground chipotle chile powder

1 tablespoon finely ground coffee

1 tablespoon ground coriander 

1 tablespoon ground cumin 

Directions:

In a large saucepan combine all the ingredients on medium/low heat, stirring occasionally, for 2 hours. Once cooled carefully puree sauce in a blender then strain. 

Grilled Chicken Ingredients:

1 tablespoon ground coriander 

1 tablespoon paprika 

1 tablespoon salt 

8 skin-on, bone-in chicken thighs 

Olive oil 

1/2 recipe Blackberry BBQ Sauce 

Directions:

Pat dry the thighs with a paper towel then season with the coriander, paprika and salt rub in on both sides. Place chicken in a gallon size ziplock bag and refrigerate for several hours or over night.

In your grill pan on high heat add the oil. When hot place chicken thighs skin side down on the pan. Cook until golden brown then turn over. Check internal temperature the chicken is safe to eat when it reaches 165F. 7-10 minutes on each side. Baste the chicken occasionally with the sauce the last 10 minutes of cooking. Serve with the remaining sauce on the side.