- Blackberry Hoisin Barbequed Sauce
- 3 Tablespoons coconut oil
- 1 large yellow onion, roughly chopped
- 1 jalapeno (or half if you don’t like it spicy)
- 4 cloves garlic
- ¼ cup fresh ginger chunks
- 1 cup Hoisin sauce
- 1 cup apple juice
- ½ cup rice vinegar
- 2 tablespoons tamari
- 2 cups blackberries
- kosher salt
- Pounds assorted chicken pieces (breasts, thighs, drumsticks)
- Kosher salt
- Honey, thinly sliced green onions, fresh blackberries, thinly sliced fresno chili and toasted sesame seeds for garnish
- In a large pot over medium heat melt the coconut oil and add the onion. Let the onion cook and slightly brown for about 5 minutes. Add the jalapeno, garlic and ginger and stir well, cooking another 2-3 minutes. Add the Hoisin and cook for a minute and then ad the apple juice and stir to deglaze the pan and then simmer another 5 minutes. Remove the pot from the heat and add the contents of the pot to the blender and puree on high.
- Add it back to the pot and then bring to a simmer over medium heat. Stir in the vinegar, tamari and the blackberries and then add a lid and reduce the heat to low. Let the sauce simmer about 30 minutes and then season to taste with kosher salt.
- Let the sauce cool. Sprinkle the chicken pieces with kosher salt on all sides. Take half of the sauce and add it to a large bowl and then add the chicken pieces. Toss them in the sauce, coating them really well and then top the bowl with plastic wrap and marinate at least a few hours and ideally overnight.
- Preheat your grill to medium-low and be sure to oil the grill racks so that your chicken skin does not stick to it.
- Add the chicken to the grill (larger pieces over hotter areas and small pieces over less hot pieces. Turn the heat to low and cook with the cover on, about 20 minutes. Baste the chicken with the reserved sauce and flip the chicken. Put the lid back on the BBQ and cook another 20 minutes before you start testing the chicken- some of it will the take up to another 10-20 minutes. The breasts and thighs will take longer than the drumsticks and wings. The breast meat should register 160 and the thighs 170.
- When the chicken is in the last few minutes of cooking, baste the chicken with more sauce. Transfer the cooked chicken to a serving platter and sprinkle the chicken pieces with the green onion, chili, blackberries and sesame seeds. Then generously drizzle all of the chicken with honey- serve immediately with any additional sauce (which you should heat up!)
Source: Heather Christo
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