Serves 4
720 min
Blueberry Barbecue Chicken
Recipe GLPRfdead913cee420
A uniquely flavored barbecue chicken featuring a homemade blueberry sauce infused with warm spices. A spatchcocked whole chicken is slow-roasted and basted with a vibrant blueberry and apple cider vinegar glaze that develops deep, complex flavors over several hours of cooking.
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Ingredients
3 cups fresh blueberries
2 cups apple cider vinegar, divided
2 cups sugar
¼ teaspoon crushed red chile flakes
1 bay leaf
1 3-inch One 3-inch cinnamon stick
3 pounds One 3-pound whole chicken, spatchcocked
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Directions
In a large saucepan, combine the blueberries, 1 cup of the apple cider vinegar, sugar, red chile flakes, bay leaf, and cinnamon stick. Bring to a boil over medium-high heat, stirring occasionally, then reduce heat and simmer for 20–25 minutes until the blueberries break down and the sauce thickens slightly. Remove from heat and stir in the remaining 1 cup of apple cider vinegar. Let cool completely, then strain through a fine-mesh sieve if you prefer a smoother sauce, or leave it chunky for more texture. You should have about 2½ cups of sauce; reserve 1 cup for serving at the table and use the remaining 1½ cups for basting.
Prepare the spatchcocked chicken by removing the backbone if not already done. Pat the chicken dry with paper towels. Season all surfaces generously with kosher salt and freshly ground black pepper.
Preheat your oven to 425°F. Place the seasoned chicken skin-side up on a large rimmed baking sheet or in a roasting pan.
Roast the chicken uncovered at 425°F for 20 minutes to crisp the skin. Reduce the oven temperature to 325°F and continue roasting for 60–80 minutes, basting with the blueberry barbecue sauce every 15–20 minutes, until an instant-read thermometer inserted in the thickest part of the thigh (without touching bone) reads 165°F.
Once the chicken reaches 165°F internally, remove it from the oven and transfer to a cutting board. Let rest for 10 minutes before carving.
Serve the carved chicken with the reserved blueberry barbecue sauce on the side for dipping or drizzling.
