Grilled Chicken Thighs With Blueberry Barbecue Sauce

Ingredients

• 1 cup fresh or frozen blueberries
• 1/2 cup canned, no-salt-added tomato sauce
• 2 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 1 1/2 teaspoons chili powder
• 1 teaspoon yellow mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken thighs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Neutral oil, for the grill or grill pan

Method

1. For the sauce: Combine the berries, tomato sauce, molasses, vinegar, chili powder, mustard, salt and pepper in a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture is barely bubbling at the edges.
2. Reduce the heat to medium-low and cook, stirring frequently, about 7 minutes, until the berries soften and are nearly bursting.
3. Cool slightly, then transfer to a blender and puree until smooth. You should have about 1 cup of sauce.
4. For the chicken: Season the chicken on both sides with salt and pepper.
5. Brush a grill or grill pan with oil and preheat it over medium-high heat.
6. Grill the chicken for about 3 minutes per side.
7. Lightly brush each side with the sauce and continue to grill 1 to 2 more minutes per side, until the chicken is cooked through and nicely browned with grill marks.
8. Serve right away, drizzled with more sauce (about 1 tablespoon per portion).