Let Me Tell You About These Chicken Thighs
If you’ve ever found yourself in a flavor rut (yep, guilty), this Blueberry‑Molasses BBQ Chicken Thighs recipe is my tried-and-true answer. The first time I made this, it was for a slightly chaotic backyard dinner—my neighbor's dog kept running off with napkins, but honestly, everyone was too busy licking sauce off their fingers to care. I mean, is it even BBQ if you’re not just a little bit sticky? I blame the blueberries for that one. Oh, and if you spot a few purple fingerprints on your fridge, that’s probably my doing the last time I made these.
Why You’ll Love This One (Trust Me)
I make this when I want something a little unexpected—like when you’re craving a twist on classic BBQ but don’t want to wander too far from comfort food territory. My family goes a bit bonkers for this because the sauce is sweet but not cloying, tangy, and just a hint earthy from the molasses. (Also: fewer complaints about “boring chicken” at the table!) There was a time I tried shortcutting with store sauce, but it just wasn’t the same, though I suppose desperate times call for desperate squeeze bottles.
What You’ll Need (Plus My Substitutions and Quirks)
- 1.5 lbs chicken thighs (skin-on, bone-in is best, but I’ve used boneless in a pinch)
- 1 cup fresh or frozen blueberries (wild Maine ones if you’ve got 'em, but supermarket is totally fine)
- ⅓ cup molasses (Grandma always swore by Brer Rabbit, but I’ve used whatever’s in the cupboard)
- ½ cup ketchup
- 2 tablespoon apple cider vinegar (white vinegar works if you’re out, though the flavor's sharper)
- 2 tablespoon brown sugar (a little more if you like sticky-sweet sauce)
- 1 tablespoon Dijon mustard (I’ve even used plain yellow once... it wasn’t bad, surprisingly)
- 1 clove garlic, minced (or a big pinch garlic powder if you’re feeling lazy, as I often am)
- ½ teaspoon smoked paprika (or regular paprika if you can't find smoked)
- Salt and pepper, to taste
How I Actually Make It (No Judgement, Please)
- First off, preheat your oven to 400°F (about 200°C). Or, if it’s blazing outside, just fire up the grill—less mess indoors, less sweat too.
- Arrange the chicken thighs on a foil-lined baking sheet (less cleanup for later, trust me) and sprinkle with salt and pepper. I sometimes rub a little olive oil on them if they're looking dry.
- Time for the sauce: Toss the blueberries, molasses, ketchup, vinegar, brown sugar, mustard, garlic, and smoked paprika into a saucepan. Medium heat—don’t blast it or you’ll end up with blueberry jam. Stir now and then; you’ll see the berries start to burst, and honestly, this is where I always sneak a taste (for science).
- Let the sauce simmer for about 10-12 minutes, until it’s thickened up a bit. Don’t worry if it looks a little odd—molasses is kind of a wild card.
- If you like it smooth, blitz it up with an immersion blender (or just mash a bit with a fork, which is what I usually do when I can't be bothered to wash gadgets).
- Smother the chicken with half the sauce (save the rest for basting and dipping). Bake for 20 minutes, then brush with more sauce, and bake another 10-15 minutes until sticky and caramelized. Or grill it—just watch for flare-ups, that sauce is a sugar bomb.
- Let the chicken rest a few minutes—if you can wait. Then pile it up on a platter, and don’t forget extra napkins. Seriously.
A Few Notes (Because I’ve Messed Up Plenty)
- If your sauce gets too thick, just splash in a little water or even some lemon juice; I’ve done both, works fine.
- Grilling gives a smokier vibe, but I’ve burned the heck out of the sauce before, so keep an eye (or two) on it.
- Leftover sauce? Fantastic on pork chops or even roasted veg, though my dog once tried to lick it off my shoes. Good luck.
Variations I’ve Tried (Some Winners, Some... Not So Much)
- I’ve swapped blueberries for blackberries—tasty, but a tad more tart. Strawberries? Not my favorite, a bit too jammy.
- If you’re feeding folks who don’t love sweet BBQ, cut the brown sugar in half (or leave it out). Still good, just tangier.
- Once, in a moment of madness, I added a splash of bourbon. Actually... not bad, but maybe a little much for a weeknight (unless you really, really need it).
What If I Don’t Have a Whiz-Bang Kitchen?
Who actually owns a mortar and pestle anymore? If you don’t have an immersion blender, just mash the sauce up with a potato masher or the back of a spoon. Not pretty, but it gets the job done. If you’re grilling and out of a brush, a big spoon (or even a bit of clean kitchen towel, in a pinch) will work for basting.
How Long Will It Last? (Not That It Ever Does)
Technically, you can keep leftovers in an airtight container in the fridge for up to 3 days. Actually, I think it tastes even better the next day, but honestly, in my house this disappears in one, maybe two meals max. If you somehow have more self-control, reheat gently so the sauce doesn’t scorch.
How We Serve It Around Here
I like to pile these chicken thighs high on a platter with heaps of grilled corn and some slaw (I’m partial to this slaw recipe from Serious Eats). Sometimes I’ll toss in a basket of biscuits, because why not? Oh, and my uncle insists on a cold beer or two—says it’s tradition.
Things I Learned the Hard Way (So You Don’t Have To)
- Don’t rush the sauce. I once cranked up the heat, thinking I’d save time. Spoiler: burned blueberries are not a vibe.
- Basting too early is tempting, but wait until the last 15 minutes or you’ll end up with burnt sugar all over your pan. Live and learn.
- Actually, resting the chicken a few minutes really does help the juices settle. I used to ignore that. Bad idea—dry chicken, sad dinner.
Questions I’ve Actually Been Asked
Can I use chicken breasts instead?
Sure, but they’ll cook a bit faster, so keep an eye out. I find thighs stay juicier, but you do you.
Does the sauce freeze?
Yep, but the texture gets a little weird (probably from the berries). Just stir it well when you thaw.
What if I’m out of molasses?
You could try maple syrup or honey. It’s different, more mellow, but still pretty good.
What sides go best?
Honestly, anything summery! I’ve done potato salad, grilled asparagus—whatever I’ve got. If you need inspiration, check out these summer side ideas from Love & Lemons (they never steer me wrong).
Why does my sauce separate?
Happens to me sometimes too! Just whisk it well as it finishes cooking, and add a splash of water if it looks split. No biggie.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 cup fresh blueberries
- ⅓ cup molasses
- ¼ cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
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1In a saucepan over medium heat, combine blueberries, molasses, ketchup, apple cider vinegar, brown sugar, Dijon mustard, and minced garlic. Simmer for 10-12 minutes, stirring occasionally, until blueberries burst and sauce thickens.
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2Remove the sauce from heat and blend until smooth using an immersion blender or regular blender. Stir in smoked paprika, salt, and black pepper. Set aside.
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3Preheat grill to medium-high heat. Pat chicken thighs dry and rub with olive oil, salt, and black pepper.
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4Grill chicken thighs skin-side down for 5-6 minutes, then flip and cook for another 5-6 minutes.
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5Brush chicken generously with blueberry-molasses BBQ sauce. Continue grilling, turning and basting occasionally, for 15-20 minutes or until chicken is cooked through and nicely glazed.
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6Remove from grill and let rest for 5 minutes before serving. Serve with extra BBQ sauce on the side.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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