Blueberry Barbecue Chicken (Paleo, Whole30)
This Paleo + Whole30 compliant Blueberry Barbecue Chicken is spiced + smokey with just the perfect hint of sweetness. It's loaded with anti-oxidants, made with simple ingredients + comes together in just a few minutes!
Servings: 6
Ingredients
- 2 cups fresh or frozen blueberries
- 2 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1-2 tbsp honey omit if you're on Whole30
- 1/4 cup water
- 1.5-2 lbs chicken breasts
Instructions
- Preheat the oven to 375f or 190c. (If planning on just making the barbecue sauce, skip this step.)
- Heat the blueberries on the stovetop in a medium sized pan for 5-7 minutes until they all start to burst. (If using fresh, add 2 tbsp water)
- Add the tomato pasta, vinegar + all of the spices to the blueberries + mix.
- Add the honey + water. Bring to a bubble.
- Pour the mixture into a blender (high speed works best) and CAREFULLY pulse until smooth.
- Cool on the counter + store in the fridge for later use. OR proceed to the following step to use immediately.
- Toss your chicken breasts with 1/3 of the sauce and lie out on a parchment lined baked sheet in a single layer. Or, lay out the chicken + paint the sauce onto the breasts with a pastry brush. Be sure to coat both sides thickly!
- Bake the chicken for roughly 15 minutes + remove the pan from the oven. Spoon or paint another thick layer of the barbecue sauce on top of the chicken.
- Bake another 5-10 minutes until the chicken is cooked through and reads 165f or 64c internally.
- Serve with extra, warmed barbecue sauce.
Notes
This sauce would be great on any meat! It doesn't have to be used just for chicken. It should freeze well or keep in the fridge for up to a week.