red, white, and blueberry grilled chicken

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 teaspoon ground dried chipotle pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 cloves minced garlic
• 4 skinless, boneless chicken breast halves
• blueberry gastrique:
• 1/3 cup white sugar
• 1/3 cup apple vinegar
• 2 cups fresh blueberries
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 2 hrs 35 mins


• whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. place chicken breasts in marinade and turn to coat evenly. cover bowl with plastic wrap and refrigerate for at least 2 hours.
• spread sugar in a saucepan set over medium heat. do not stir, but watch closely as sugar begins to melt after about 1 minute. as sugar melts it will gradually turn a golden color. continue watching but not stirring. when all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. pour in vinegar and stir until sugar dissolves.
• place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. it should be a syrup-like consistency. if sauce seems too thin, simmer a few more minutes. if it seems too thick, add a splash of water. stir in salt and pepper. remove from heat.
• set a strainer over a bowl. strain berries, using a spatula to push through as much juice as possible. discard skins.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. drain excess marinade from chicken.
• place chicken breasts on preheated grill. cook until no longer pink in the center and the juices run clear, about 4 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a plate and allow to rest a few minutes.
• serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.