Chef John's fruity, spicy chili-marinated chicken breasts are grilled and topped with a tangy blueberry sauce. The perfect dish for a summer barbeque!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
279 Calories
Recipe Instructions
Step 1
Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
Step 2
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
Step 3
Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.
Step 4
Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
Step 5
For the gastrique, add sugar to a saucepan set over medium heat. Let sugar melt without stirring, about 1 minute. Continue to heat sugar, undisturbed. It will gradually turn golden. When sugar begins to darken, remove the pan from the heat. Add vinegar and stir until mixture combines.
Step 6
Place the pan over medium-high heat and add blueberries. Bring to a simmer, reduce heat to medium-low, and continue simmering until blueberries soften and the mixture thickens, 4 or 5 minutes. It should have a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
Step 7
Place chicken breasts on preheated grill. Cook until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest for a few minutes.
