Raspberry Barbecue Chicken
This chicken is so festive, juicy and delicious. Black raspberries are my jam, but if you can't find them, use a combination of red raspberries and blackberries. This is a magical barbecue sauce you will want to make again and again.
Servings: 5 servings
Calories: 443kcal
Ingredients
- 2 cups black raspberries or 1 cup each of red raspberries & blackberries
- 1 cup apple cider vinegar
- ¾ cup sugar
- ½ tsp red chili pepper flakes
- 1 tsp smoked paprika
- 1 tsp cinnamon
- ½ tsp thyme
- 1 whole organic chicken spatchcocked or pieces
- salt and pepper
Instructions
- For the sauce: Add berries and 2 T. vinegar to a food processer and pulse until smooth.
- Transfer berry mixture to a medium saucepan and add sugar, vinegar, chili flakes, paprika, cinnamon and thyme. Cook on low heat, stirring occasionally, for 30 minutes.
- Remove pan from heat. Using an immersion blender, blend until smooth. Alternately, carefully place in blender and blend. Return pan to medium low heat and cook an additional 30 minutes or until sauce has slightly reduced. Set sauce aside for at least one hour to cool. If making ahead, keep in the refrigerator overnight. Set aside ½ cup barbecue sauce to add at the table.
- Preheat grill to 350℉.
- While grill is preheating, place chicken on a tray/baking sheet and bring to room temperature. Salt and pepper both sides.
- Place chicken on grill. Close lid and cook 10 minutes. Flip chicken and cook with lid closed another 10 minutes. Flip chicken again and baste. Continue cooking, basting every 5 minutes for 15 minutes or until chicken is 165℉.
- Remove chicken from grill and baste one more time. If using spatchcock chicken, set it aside to rest 10 minutes before carving. Serve with the sauce you have set aside.
Notes
Nutrition:
Calories 443 Protein 34 g Carbs 33 g Fat 16 g