Chicken Thighs with Blueberry Balsamic Glaze

 Believe it or not blueberries go really well with chicken! If you don't believe me, try it yourself!

Ingredients:

2 cups blueberries

1/4 cup balsamic vinegar

2 pinches of sugar

zest of 1/2 lemon

6 chicken thighs

salt and pepper

Add the blueberries to a pan along with the balsamic and sugar. Cook on medium heat, stirring often, until reduced and slightly thickened.

Remove from heat and add the lemon zest. Cool.

Once the blueberries have cooled place the chicken in a bag and add about 1 heaping tbsp of blueberry sauce on each thigh. Reserve the rest.

Rub into the chicken and marinate in the fridge 2-6 hours.

When ready to cook place chicken skin side up on a parchment line baking sheet. Discard the marinade in the bag. Salt and pepper and spoon on more from the reserved blueberries. Bake at 425°F for 25 minutes, basting after about 10 minutes.

Then turn the temperature down to 400°F, turn the chicken pieces over, spoon more sauce on top and bake another 20 minutes. Make sure to keep a few spoonfuls of sauce reserved to serve.

Finally turn skin side up, baste and broil 3-4 minutes.

Serve with a spoonful of reserved sauce on each thigh.

I think if I were to barbecue these thighs I would add a couple of tablespoons of BBQ sauce to the blueberry mix.

Pictured here with my easy Sautéed Kale and Oven Roasted Cherry Tomatoes

Kale recipe:

https://hotandcoldrunningmom.blogspot.com/2020/08/sauteed-kale.html

Tomato recipe:

https://hotandcoldrunningmom.blogspot.com/2020/08/oven-roasted-cherry-tomatoes.html

Adapted from bakingwithmybulldog on Instagram (thanks!) who used it with salmon. I might try that next!