About recipe

This summer heat makes us nostalgic for two foods: Barbecue and blueberries. Community Servings’ Executive Chef Brian Hillmer combines the two in this month’s recipe to give a typical barbecue chicken dish a burst of blueberry buzz. This meal is perfect for our clients as blueberries are high in nutrients and antioxidants while adding natural sweetness to the dish, allowing our chefs to use less sugar than an average barbecue sauce. It’s one of our favorite summer recipes and we hope you enjoy it as much as we do!

Ingredients (serves 6)

BBQ Sauce

• 1 cup blueberries
• 6 tablespoons balsamic vinegar
• 4 tablespoons honey
• 1 teaspoon chili powder
• 1/4 cup onion, diced
• 1/2 tablespoon garlic, chopped
• 1/2 tablespoon molasses
• 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper

Chicken Dry Brine

• 12 chicken drumsticks
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon oregano dry

Preparation

Dry Brine

1. Combine dry brine seasoning and rub onto chicken.  Let sit for at least 3 hours.

Sauce

1. Combine blueberries, balsamic, honey and chili powder in a small saucepot and bring to a simmer.
2. Add onion and garlic and simmer on low heat for 10 minutes or until all blueberries have burst.
3. Add molasses, salt and pepper and cook for 5 minutes.
4. Puree until smooth.  Season to taste.

Cooking

1. On a clean hot grill cook chicken until well marked.  Move to sheet trays.
2. Brush chicken with BBQ Sauce and place in a 325 degree oven for 20 minutes or until internal temperature is 165 degrees.