Spicy Blueberry BBQ Pulled Chicken
Serves: 4-6
  • Spicy Blueberry BBQ Sauce (makes about 2 cups of BBQ sauce)
  • 2 cups blueberries
  • ¾ cup ketchup
  • ½ cup white wine vinegar
  • ⅓ cup brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon Worcester sauce
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • Dash (or more as you like) cayenne pepper
  • Pulled Chicken
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large garlic cloves, chopped
  • 1 tablespoon paprika
  • 1 tablespoon Dijon mustard
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 pounds boneless, skinless chicken, a mixture of thighs and breasts
  1. Preheat oven to 325 degrees F
  2. Make the spicy blueberry BBQ sauce:
  3. Combine all the ingredients in a heavy bottomed saucepan over high heat. Bring to a boil, and then reduce heat to low and simmer, until blueberries burst and the sauce thickens, about 7-8 minutes. Remove from heat and set aside.
  4. Make the pulled chicken:
  5. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and sauté until translucent. Add the garlic, paprika, mustard, salt and pepper and sauté for another couple of minutes until soft and fragrant.
  6. Add the chicken and about 1½ cups of the Blueberry BBQ sauce and combine well. Bring the mixture to a simmer. Turn off the heat and cover the pot. Place the pot in the oven and bake, covered for about and hour and a half, until the chicken is super tender.
  7. Remove the chicken to a board and shred using two forks.
  8. Place the pot with sauce back on the stove over medium-high heat and bring to a boil. Lower the heat and simmer the sauce until reduced by almost half.
  9. Add the pulled chicken back into the pot and mix with the sauce.
  10. Serve the pulled chicken on a roll and drizzle with reserved blueberry BBQ sauce.
Recipe by Seasons in Vermont at https://seasonsinvermont.com/spicy-blueberry-bbq-pulled-chicken/