Best 3 Red White And Blueberry Grilled Chicken Recipes

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Indulge in a patriotic culinary masterpiece with our Red, White, and Blueberry Grilled Chicken recipe. This dish is a beautiful blend of flavors and colors, perfect for your next barbecue or summer gathering. The chicken is marinated in a mixture of olive oil, lemon juice, garlic, herbs, and spices, giving it a tantalizing taste. Once grilled, the chicken is topped with a refreshing blueberry salsa, adding a burst of sweetness and tang. Alongside the chicken, you'll find two additional recipes: a creamy potato salad and a vibrant green salad. These sides complement the main course perfectly, creating a balanced and satisfying meal. Get ready to impress your taste buds and celebrate the spirit of summer with this delightful Red, White, and Blueberry Grilled Chicken extravaganza.

Here are our top 3 tried and tested recipes!

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

North Carolina chef Vivian Howard calls this grilled chicken her homage to Carolina-style BBQ sauce, but with a blueberry twist. To make Blue Q Sauce, she cooks fresh blueberries down with apple cider vinegar, chili flakes, sugar, and a cinnamon stick. Slathered on chicken, it produces very tasty caramelized skin.

Provided by Vivian Howard

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups blueberries
1 cup apple cider vinegar
1 cup granulated sugar
1 bay leaf
1 3-inch cinnamon stick
1/4 teaspoon crushed red pepper flakes
3 1/2 pounds whole chicken, spatchcocked, have your butcher spatchcock chicken, or see directions in step 4
1 tablespoon kosher salt
Freshly ground black pepper

Steps:

  • Sauce: In a food processor, add blueberries, vinegar, and sugar. Pulse to break up the berries into a chunky pulp. Place mixture into a saucepan; add bay leaf, cinnamon stick, and crushed red pepper. Bring to a simmer over medium heat and cook, covered, 10-15 minutes.
  • Remove from heat; remove cinnamon stick and bay leaf. Carefully transfer the sauce to a blender. Make sure the lid is entirely sealed to prevent sauce from spattering while you blend. Blend the sauce to a smooth consistency, starting on low speed and gradually increasing to high. When sauce is smooth, strain it through a fine-mesh strainer into a bowl.
  • Transfer sauce back to the saucepan. Bring to a simmer over medium heat, uncovered, and reduce by ¼, about 5 minutes. The sauce should coat the back of a spoon, and the viscosity should be more like maple syrup than honey. Pour into a container and cool to room temperature. Makes about 2 cups. (Sauce will keep for up to 6 months refrigerated in a lidded container.)
  • Prep chicken: Lay spatchcocked chicken breast side up on a wire rack fitted over a rimmed baking sheet. Season liberally on both sides with salt and pepper (about 15 turns of a pepper mill per side). Let rest at room temperature while preheating the grill, 30 minutes.
  • Grill chicken: Preheat a charcoal grill to medium-high heat, about 375 F. The coals should be ashed over in some places, with red embers burning within. Move the coals to one side of the grill to create areas of both direct and indirect heat. Place the chicken skin side up on the side of the grill over the coals (direct heat). Cover and cook, 15 minutes.
  • Divide the Blue Q Sauce: half should be used for basting, while the other half should be reserved for the final baste and for serving. (If the cooled sauce has thickened too much, simply reheat in a saucepan over low heat, or briefly microwave to return to its original syrupy consistency before using.) Remove the lid. Use tongs to flip the chicken over, skin side down, onto the indirect heat side of the grill. Baste the underside of the bird with Blue Q Sauce, then gently re-position back over direct heat, still skin side down. Cover and cook, 5 minutes. Repeat this process-flipping, basting, and grilling for 5 minutes at a time, covered-2-3 more times, until chicken is fully cooked. (The leg, when tugged, should become loosened from the breast. Alternatively, a thermometer placed in the thickest part of the thigh, avoiding the bone, should register 165 F.) Discard remaining basting sauce.
  • Remove chicken from the grill and place on a cutting board, skin side up. Use reserved Blue Q Sauce to baste one last time and let rest, 5 minutes. Cut the chicken into 6 or 8 pieces and drizzle once more with sauce. Serve warm or at room temperature with additional sauce on the side.

BLUEBERRY BBQ CHICKEN



Blueberry BBQ Chicken image

I never thought "blueberries" and "BBQ" went together until I tried this dish! We had this during our annual fourth of July cookout and more than just patriotic, this dish was seriously delicious! Good thing its healthy because I had more than one. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10

1 cup fresh or frozen unsweetened blueberries
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons Dijon mustard
2 shallots, minced
4 boneless skinless chicken breast halves (about 6 ounces each)

Steps:

  • In a small saucepan over low heat, bring blueberries to a boil; cook and stir until softened, 4-5 minutes. Mash berries. Add next eight ingredients; increase heat to medium. Bring mixture to a boil, stirring constantly. Reduce heat; simmer, covered, until thickened, 15-20 minutes. Remove about 3/4 cup sauce; reserve. Refrigerate, covered, until just before serving. Brush chicken with remaining sauce. Refrigerate chicken and remaining sauce, covered, about 1 hour., Place chicken on a greased grill rack. Grill, covered, over medium direct heat, brushing occasionally with remaining sauce, 8-10 minutes. Turn; grill, brushing with sauce, until a thermometer reads 165°, 8-10 minutes longer. Discard any remaining grilling sauce., Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken.,

Nutrition Facts : Calories 328 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 1110mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 36g protein.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE



Grilled Chicken Salad with Blueberry Vinaigrette image

When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. -Susan Gauthier, Falmouth, Maine

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 18

2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
VINAIGRETTE:
1/4 cup olive oil
1/4 cup blueberry preserves
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1/4 teaspoon ground mustard
1/8 teaspoon salt
Dash pepper
SALADS:
1 package (10 ounces) ready-to-serve salad greens
1 cup fresh blueberries
1/2 cup canned mandarin oranges
1 cup crumbled goat cheese

Steps:

  • Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving., Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing., Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

Nutrition Facts : Calories 455 calories, Fat 26g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 460mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 4g fiber), Protein 24g protein.

Tips:

- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the grill. - If you don't have a grill, you can cook the chicken in a grill pan over medium heat on the stovetop. Just be sure to preheat the pan before adding the chicken and cook it for 8-10 minutes per side, or until cooked through. - For a more flavorful chicken, marinate it in the olive oil, lemon juice, herbs, and spices for at least 30 minutes before grilling. - If you're using wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent them from burning. - Serve the chicken with your favorite grilled vegetables, such as corn on the cob, zucchini, or bell peppers.

Conclusion:

The Red, White, and Blueberry Grilled Chicken is a delicious and festive dish perfect for summer gatherings. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, herbs, and spices, then grilled to perfection. The blueberries add a sweet and juicy touch, while the red and white colors make this dish perfect for patriotic celebrations. Serve the chicken with your favorite grilled vegetables and enjoy!

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