I was craving barbecue chicken, but wanted to try something a little different than just my go to barbecue sauce*. I decided to add a little twist to it with fresh ingredients. I made a simple spice mixture, chopped up some garlic and onion, added in fresh blueberries, then combined it with my barbecue sauce. It was delicious!
First mix up your spices and rub on chicken to let marinade (for 2 hours or overnight). Then chop up the onion and garlic.
Cook chicken as desired. I used my sous vide, which I set to 150F and let cook for 2-3 hours.
Preheat medium saucepan for 1–2 minutes on medium heat. Drizzle oil in pan, then add in the onions and garlic. Sauté for 4–5 minutes, or until vegetables are browned.
Add in blueberries and remaining spice mixture. Stir to combine and let cook until berries begin to break down (3-4 minutes). You can tell they are done when they burst easily when you press them against the side of the pan.
Pour in the barbecue sauce and reduce heat to low. Let simmer for 6–8 minutes, stirring often. Sauce is ready when it is thick and glossy. Cover and remove pan from heat.
After chicken is done cooking in the sous vide, pat dry and preheat cast iron skillet.
When skillet is ready, add in butter and sear each side, brushing on the barbecue sauce as your sear.
Serve with remaining sauce on the side. Yum yum!
KITCHEN UTENSILS:
- Sous Vide Precision Cooker*
- Stock pot* (or large tub to hold water)
- Gallon Ziplock bag
- Small mixing bowls
- Kitchen tongs
- Wood cutting board*
- Chef’s knife (my FAVORITE knife*, worth ever penny)
- Cast iron skillet*
Blueberry BBQ Chicken
Ingredients
1 tablespoons chili powder
½ tablespoon brown sugar
1 teaspoons Italian seasoning
½ teaspoon salt
¼ teaspoon crushed red pepper
2 skinless boneless chicken breasts
½ medium sweet yellow onion, finely chopped
3-4 cloves fresh garlic, finely chopped
½ tablespoon olive oil
1 cups fresh blueberries
½ cup sweet and spicy barbecue sauce (my favorite*)
Instructions
- Combine chili powder, brown sugar, Italian seasoning, salt, and red pepper in a small bowl. Stir to throughly blend. Divide spice mixture in half. Place chicken in plastic bag and coat with one-half of the spice mixture. Rub mixture into chicken, then seal up and leave in the refrigerator for at least 2 hours (or overnight).
- Fill water bath and set sous vide to desired temperature (I usually do 150F), when ready, place in chicken and begin to cook (leave for 1-4 hours).
- Preheat medium saucepan for 1–2 minutes on medium heat. Drizzle oil in pan, then add in the onions and garlic. Sauté for 4–5 minutes, or until vegetables are browned.
- Add in blueberries and remaining-half spice mixture in with the onions and garlic. Stir to combine and let cook for 3–4 minutes, or until berries begin to break down. You can tell they are done when they burst easily when you press them against the side of the pan.
- Pour in the barbecue sauce and reduce heat to low. Let simmer for 6–8 minutes, stirring often. Sauce is ready when it is thick and glossy. Cover and remove pan from heat.
- After chicken is done cooking in the sous vide, melt butter2 and sear each side on a preheated cast iron skillet. Brush chicken with blueberry barbecue sauce as you are searing.
- Serve with remaining sauce on the side.
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