Grilled Chicken with Blueberry Barbecue Sauce and Corn Salsa
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Grilled Chicken with Blueberry Barbecue Sauce and Corn Salsa
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Blueberries add a fruity twist to this delicious BBQ sauce! Paired with grilled chicken & corn salsa for the perfect summer meal!
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Ingredients
Grilled Chicken
- 4 boneless skinless chicken breasts
- salt and pepper to taste
Blueberry Barbecue Sauce
- 1 pint fresh blueberries
- 1/4 cup balsamic vinegar
- 3 tablespoons ketchup
- 2 tablespoons honey
- 1 clove of garlic minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon onion powder
- Black pepper to taste
Grilled Corn Salsa
- 2 ears fresh corn grilled
- 1 red bell pepper grilled until the skin is black
- 1 Jalapeño seeds and rib removed then diced
- 1/3 cup red onion diced
- juice of a lime
- 1/4-1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
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Instructions
Blueberry Barbecue Sauce
- Add all of the ingredients to a small saucepan and bring to a boil.
- Once the sauce has come to a boil cover it with a lid and lower the heat to low, letting it simmer for 10 minutes.
- Pour the sauce into a blender and blend until smooth.
Grilled Corn Salsa
- Preheat grill to medium high heat.
- Shuck and clean the corn then place it directly on the heated grill.
- Grill the corn for a total of 10 minutes turning it occasionally so that all sides get some brown char on them.
- At the same time the corn is being grilled place a whole red bell pepper on the grill and let it roast, turning it occasionally until the skin is blackened and the pepper is soft, about 10-15 minutes.
- Remove the corn and pepper from the grill, but leave the grill on so you can grill the chicken.
- Seal the pepper in a plastic bag and let it steam for about 5 minutes to loosen the skin.
- While the pepper is steaming, use a knife and cut the corn kernels off of the cob and place them in a bowl.
- Remove the pepper from the sealed bag and peel off the skin, if some of the skin stays stuck on that's ok.
- Dice the pepper removing the seeds and core and place it in the bowl with the corn kernels.
- Dice the jalapeno, removing the seeds and rib, then place it in the bowl with the corn and pepper.
- Add in the remaining salsa ingredients then toss everything together.
Grilled Chicken
- Sprinkle the chicken breasts with salt and pepper on both sides.
- Oil the grates of the hot grill then place the chicken breasts on them.
- Grill the chicken breasts for 3-5 minutes per side depending on their thickness.
- If you want to glaze the chicken with some of the blueberry barbecue sauce, brush it on both sides during the last 1-2 minute of cooking.
- Remove the chicken from the grill and let it rest 5 minutes.
- Serve the chicken with the roasted corn salsa and more blueberry barbecue sauce.
Nutrition Information
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Calories
399kcal
(20%)
Carbohydrates
35g
(12%)
Protein
50g
(100%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
145mg
(48%)
Sodium
727mg
(30%)
Fiber
4g
(16%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 50g | 100% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 145mg | 48% |
| Sodium | 727mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
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