Grilled Chicken Thighs with Blackberry BBQ Sauce

Save Recipe
  • Level: Intermediate
  • Total: 3 hr
  • Active: 35 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 tablespoon kosher salt

8 skin-on, bone-in chicken thighs

Olive oil

1/2 recipe Blackberry BBQ Sauce

Blackberry BBQ Sauce

3 pints fresh blackberries

12 ounces dark beer

1 cup balsamic vinegar

1 cup red wine vinegar

1/2 cup packed light brown sugar

1 onion, sliced

1 clove garlic, minced

1 habanero pepper, slit

1 tablespoon ground chipotle chile powder

1 tablespoon finely ground coffee

1 tablespoon ground coriander

1 tablespoon ground cumin

Directions

  1. In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
  2. Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
  3. Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
  4. Remove the chicken from the grill. Serve with the remaining sauce on the side.

Blackberry BBQ Sauce

Yield: about 2 quarts
  1. In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.