I can’t get enough of bbq sauce, especially on grilled chicken. I love how there are so many ways to switch it up; with pineapple or balsamic vinegar, and now blueberries. It never gets old. Try this recipe tonight over corn and zucchini, such great summer veggies.
Blueberry BBQ Chicken over Corn and Zucchini
1/2 c onion, chopped
1 garlic clove, minced
1 c blueberries
2 c ketchup
1/4 c apple cider vinegar
2 tbs brown sugar
2 tbs honey
1 tbs worcestershire sauce
1/4 c water
4 chicken cutlets
corn cut off from 3 ears of corn
2 c zucchini, chopped
Heat olive oil in a sauce pan over medium heat. Add onion and garlic, let cook for 5 minutes. Add blueberries, ketchup, apple cider vinegar, brown sugar, honey, worcestershire sauce, and water. Let mixture come to a boil then reduce to a simmer and let cook for 20 minutes. Let cool then place into a blender, pulse until smooth.
Heat olive oil in a large skillet over medium high heat. Pour 1 c bbq sauce into a bowl and baste chicken then place in skillet, cook for 3 minutes per side then baste on each side again cooking for an additional minute per side.
Meanwhile in a large skillet heat olive oil over medium high heat, add corn and zucchini, season with salt and pepper. Let veggies do their thing to allow brown crust to form, stir occasionally. Cook for 10 – 15 minutes until desired brownness. Place some veggies onto a plate then top with chicken and drizzle with additional bbq sauce.