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Grilled Chicken Thighs with Blackberry BBQ Sauce


  • *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



  • *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.
  • *Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
  • *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.
  • *Remove the chicken from the grill. Serve with the remaining sauce on the side.
    Blackberry BBQ Sauce
    Yield: about 2 quarts
  • *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.

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