We are finally experiencing amazing weather here in Seattle. Not Spring weather, we just sort of skipped straight to Summer- it is the craziest thing, but I am not complaining! So in the spirit of Summer, we have been grilling as much as possible (plus it’s less clean up for me!)

Blackberry Hoisin Honey Barbequed Chicken from HeatherChristo.com

If you watch my insta-stories you saw that we had a little party on Tuesday night and I made BBQ chicken that was sooooo good, I knew I needed to share it with you for your Holiday weekend Partying!

Blackberry Hoisin Honey Barbequed Chicken from HeatherChristo.com

It’s obviously allllll about the BBQ sauce, which is so unique and so packed with flavor, your friends will be freaking out. Ginger, garlic and the distinct (and delicious!) flavors of Hoisin sauce combine with a kick of jalapeno, a bright note from rice vinegar and sweet blackberries and honey. I like to marinate the chicken for as long as possible so that the chicken really soaks up all of the flavor- then the sauce gets all nice and caramelized around the edges when you grill it- BBQ Chicken Heaven!

Blackberry Hoisin Honey Barbequed Chicken from HeatherChristo.com

Plus, I highly recommend it with the Frosè I posted yesterday or if you want to get really matchy-matchy in a very good kind of way, then make these Blackberry Jalapeno Margaritas! Have a great weekend you guys!!

Blackberry Hoisin Honey Barbequed Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Blackberry Hoisin Barbequed Sauce
  • 3 Tablespoons coconut oil
  • 1 large yellow onion, roughly chopped
  • 1 jalapeno (or half if you don’t like it spicy)
  • 4 cloves garlic
  • ¼ cup fresh ginger chunks
  • 1 cup Hoisin sauce
  • 1 cup apple juice
  • ½ cup rice vinegar
  • 2 tablespoons tamari
  • 2 cups blackberries
  • kosher salt
Instructions
  1. Chicken:
  2. Pounds assorted chicken pieces (breasts, thighs, drumsticks)
  3. Kosher salt
  4. To Serve:
  5. Honey, thinly sliced green onions, fresh blackberries, thinly sliced fresno chili and toasted sesame seeds for garnish
  6. In a large pot over medium heat melt the coconut oil and add the onion. Let the onion cook and slightly brown for about 5 minutes. Add the jalapeno, garlic and ginger and stir well, cooking another 2-3 minutes. Add the Hoisin and cook for a minute and then ad the apple juice and stir to deglaze the pan and then simmer another 5 minutes. Remove the pot from the heat and add the contents of the pot to the blender and puree on high.
  7. Add it back to the pot and then bring to a simmer over medium heat. Stir in the vinegar, tamari and the blackberries and then add a lid and reduce the heat to low. Let the sauce simmer about 30 minutes and then season to taste with kosher salt.
  8. Let the sauce cool. Sprinkle the chicken pieces with kosher salt on all sides. Take half of the sauce and add it to a large bowl and then add the chicken pieces. Toss them in the sauce, coating them really well and then top the bowl with plastic wrap and marinate at least a few hours and ideally overnight.
  9. Preheat your grill to medium-low and be sure to oil the grill racks so that your chicken skin does not stick to it.
  10. Add the chicken to the grill (larger pieces over hotter areas and small pieces over less hot pieces. Turn the heat to low and cook with the cover on, about 20 minutes. Baste the chicken with the reserved sauce and flip the chicken. Put the lid back on the BBQ and cook another 20 minutes before you start testing the chicken- some of it will the take up to another 10-20 minutes. The breasts and thighs will take longer than the drumsticks and wings. The breast meat should register 160 and the thighs 170.
  11. When the chicken is in the last few minutes of cooking, baste the chicken with more sauce. Transfer the cooked chicken to a serving platter and sprinkle the chicken pieces with the green onion, chili, blackberries and sesame seeds. Then generously drizzle all of the chicken with honey- serve immediately with any additional sauce (which you should heat up!)

 

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Categorized: Dinner, Poultry, Recipe Index
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We are finally experiencing amazing weather here in Seattle. Not Spring weather, we just sort of skipped straight to Summer- it is the craziest thing, but I am not complaining! So in the spirit of Summer, we have been grilling as much as possible (plus it’s less clean up for me!)

Blackberry Hoisin Honey Barbequed Chicken from HeatherChristo.com

If you watch my insta-stories you saw that we had a little party on Tuesday night and I made BBQ chicken that was sooooo good, I knew I needed to share it with you for your Holiday weekend Partying!

Blackberry Hoisin Honey Barbequed Chicken from HeatherChristo.com

It’s obviously allllll about the BBQ sauce, which is so unique and so packed with flavor, your friends will be freaking out. Ginger, garlic and the distinct (and delicious!) flavors of Hoisin sauce combine with a kick of jalapeno, a bright note from rice vinegar and sweet blackberries and honey. I like to marinate the chicken for as long as possible so that the chicken really soaks up all of the flavor- then the sauce gets all nice and caramelized around the edges when you grill it- BBQ Chicken Heaven!

Blackberry Hoisin Honey Barbequed Chicken from HeatherChristo.com

Plus, I highly recommend it with the Frosè I posted yesterday or if you want to get really matchy-matchy in a very good kind of way, then make these Blackberry Jalapeno Margaritas! Have a great weekend you guys!!

Blackberry Hoisin Honey Barbequed Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Blackberry Hoisin Barbequed Sauce
  • 3 Tablespoons coconut oil
  • 1 large yellow onion, roughly chopped
  • 1 jalapeno (or half if you don’t like it spicy)
  • 4 cloves garlic
  • ¼ cup fresh ginger chunks
  • 1 cup Hoisin sauce
  • 1 cup apple juice
  • ½ cup rice vinegar
  • 2 tablespoons tamari
  • 2 cups blackberries
  • kosher salt
Instructions
  1. Chicken:
  2. Pounds assorted chicken pieces (breasts, thighs, drumsticks)
  3. Kosher salt
  4. To Serve:
  5. Honey, thinly sliced green onions, fresh blackberries, thinly sliced fresno chili and toasted sesame seeds for garnish
  6. In a large pot over medium heat melt the coconut oil and add the onion. Let the onion cook and slightly brown for about 5 minutes. Add the jalapeno, garlic and ginger and stir well, cooking another 2-3 minutes. Add the Hoisin and cook for a minute and then ad the apple juice and stir to deglaze the pan and then simmer another 5 minutes. Remove the pot from the heat and add the contents of the pot to the blender and puree on high.
  7. Add it back to the pot and then bring to a simmer over medium heat. Stir in the vinegar, tamari and the blackberries and then add a lid and reduce the heat to low. Let the sauce simmer about 30 minutes and then season to taste with kosher salt.
  8. Let the sauce cool. Sprinkle the chicken pieces with kosher salt on all sides. Take half of the sauce and add it to a large bowl and then add the chicken pieces. Toss them in the sauce, coating them really well and then top the bowl with plastic wrap and marinate at least a few hours and ideally overnight.
  9. Preheat your grill to medium-low and be sure to oil the grill racks so that your chicken skin does not stick to it.
  10. Add the chicken to the grill (larger pieces over hotter areas and small pieces over less hot pieces. Turn the heat to low and cook with the cover on, about 20 minutes. Baste the chicken with the reserved sauce and flip the chicken. Put the lid back on the BBQ and cook another 20 minutes before you start testing the chicken- some of it will the take up to another 10-20 minutes. The breasts and thighs will take longer than the drumsticks and wings. The breast meat should register 160 and the thighs 170.
  11. When the chicken is in the last few minutes of cooking, baste the chicken with more sauce. Transfer the cooked chicken to a serving platter and sprinkle the chicken pieces with the green onion, chili, blackberries and sesame seeds. Then generously drizzle all of the chicken with honey- serve immediately with any additional sauce (which you should heat up!)

 

Recipe by Heather Christo (http://heatherchristo.com)