Blackberry BBQ Chicken Thighs

Serves: 4

Ingredients

Dry Rub

• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar

Chicken

• 8 bone-in, skin-on chicken thighs (about 3 lbs total)
• 2 tbsp olive oil

Blackberry BBQ Glaze

• 1 cup fresh blackberries
• ½ cup BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• ½ tsp chili flakes (optional)
• Pinch of kosher salt

Directions

1. Preheat the grill to medium heat (350–375°F).
2. Pat the chicken thighs dry and rub with the olive oil.
3. Combine the dry rub ingredients and season the chicken evenly. Let rest for 30 minutes, or refrigerate for up to 4 hours.
4. In a saucepan, combine blackberries, apple cider vinegar, brown sugar, and salt. Simmer for 8–10 minutes until the berries break down.
5. Stir in the BBQ sauce and blend until smooth, or strain if desired. Keep warm.
6. Place the chicken skin-side down on the grill over indirect heat. Close the lid and cook for 30–35 minutes, turning occasionally.
7. During the final 10 minutes, brush the chicken with the blackberry glaze in thin layers, allowing it to caramelize.
8. Cook until the internal temperature reaches 170–175°F.
9. Remove from the grill and rest for 5–10 minutes.
10. Brush lightly with additional glaze before serving for shine.