Blueberry Lavender BBQ Chicken Skewers
Michigan blueberries go savory. A quick stovetop BBQ sauce made with fresh berries and our Blueberry Lavender Simple Syrup turns grilled chicken thighs sticky, tangy and a gorgeous deep purple.
Michigan blueberries go savory. A quick stovetop BBQ sauce made with fresh berries and our Blueberry Lavender Simple Syrup turns grilled chicken thighs sticky, tangy and a gorgeous deep purple.
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Why this pairing works
Blueberries bring natural sweetness and gentle acidity, so they behave a lot like the tomato in a classic BBQ sauce. A small pinch of lavender adds an herbal note, the way rosemary would.
Serves 4 Prep 20 min Cook 20 min
Ingredients
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- Lavender Salt Grinder, to taste
- Lavender Pepper Grinder, to taste
- 1 cup fresh or frozen blueberries
- 1/2 cup ketchup
- 1/4 cup Lavender Simple Syrup (Blueberry)
- 1 Tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/4 tsp Culinary Lavender Buds, finely crushed
- 8 skewers, soak wooden ones 30 minutes
Directions
- Simmer the blueberries, ketchup, simple syrup, vinegar, paprika and crushed lavender over medium heat, mashing the berries, until thick, about 10 minutes. Set half aside for serving.
- Thread the chicken onto skewers and season all over with Lavender Salt and Pepper.
- Grill over medium-high heat, turning every 2 to 3 minutes, for 10 to 12 minutes total.
- Brush with the cooking half of the sauce during the last 3 to 4 minutes, turning often, until glossy and the chicken reads 165°F.
- Serve with the reserved sauce for dipping.
Make it your own
- Use the sauce on pork tenderloin and cook to 145°F with a 3-minute rest.
- Stir a spoonful of the sauce into mayo for a purple burger spread.
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