What do Oregon berries and summertime have in common? That’s right…barbeque!
Grilled Chicken with Blackberry BBQ Sauce
2 cups (10 oz) frozen blackberries thawed
1 cup chicken stock
¼ cup ketchup
2 tsp apple cider vinegar
2 cloves garlic, minced
2 T brown sugar
1 heaping T fresh minced ginger
1 tsp of salt
A few grinds of black pepper
A few shakes of crushed red chile peppers (to taste)
8 Chicken drumsticks or bone in thighs
Combine the blackberries and chicken stock in medium-sized sauce pan, stir and bring to a boil.
Stir and lower the heat to a simmer. Let the sauce simmer for about 15 minutes, gently crushing the berries with the back of a wooden spoon and stirring to make sure it doesn’t stick.
Remove from the heat and let cool.
Press through a mesh sieve or food mill to remove seeds from mix.
Return sauce to the pot, add remaining ingredients simmer until sauce is thick and will coat the back of a spoon.
Grill chicken pieces until nearly done.
Divide BBQ sauce in half; use one half to brush chicken with BBQ sauce several times near the end of cooking.
Reserve other half of BBQ sauce to serve with chicken at the table.