How to Make Yummy Brad's grilled chicken with blueberry chipotle bbq sauce

Brad's grilled chicken with blueberry chipotle bbq sauce. Great recipe for Brad's grilled chicken with blueberry chipotle bbq sauce. There are many blueberry farms where I live. Late summer these delicious berries are in abundance.

You can cook Brad's grilled chicken with blueberry chipotle bbq sauce using […] Easiest Way to Prepare Perfect Greek Souvlaki ＆ Tzatziki Sauce. Add chicken, coat with the marinade, squeeze out excess air, and seal. See great recipes for Brad's grilled chicken with blueberry chipotle bbq sauce too! You can have Brad's grilled chicken with blueberry chipotle bbq sauce using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Brad's grilled chicken with blueberry chipotle bbq sauce

It's 6 of boneless skinless chicken thighs.
Prepare 2 tbs of red wine vinegar.
It's 2 tbs of rice vinegar.
It's 2 tbs of coconut infused white balsamic vinegar.
Prepare of Cavanders Greek seasoning.
You need of For the bbq sauce.
It's 1 cup of your favorite honey hickory bbq sauce.
Prepare 3/4 cup of whole fresh blueberries.
Prepare 1 1/2 tbs of chipotle paste.
It's 1/2 tbs of anchovy paste.

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Brad's grilled chicken with blueberry chipotle bbq sauce step by step

Combine chicken and 3 vinegars in a large ziplock bag. Marinade for 1 hour. Note: if you can't find infused white balsamic vinegar, use regular white balsamic vinegar and a few drops of coconut extract..
Combine all sauce ingredients in a blender. Blend until smooth..
When done marinating, place chicken on a preheated seasoned grill. Sprinkle with Greek seasoning..
Cook until grill marks appear on chicken. Flip, season again and start basting chicken with sauce. Flip and baste chicken every couple minutes until chicken is cooked through. Serve immediately. Enjoy.

Add next eight ingredients; increase heat to medium. For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans. In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag.