Oregon Blueberry BBQ Chicken Thighs

Introduction

This Oregon Blueberry BBQ Chicken is all about tangy-sweet flavor and juicy grilled perfection. We're spotlighting the Arteflame Grill's ability to sear at over 1,000°F for steakhouse-level results, while locking in juices beautifully. The reverse searing technique on the Arteflame lets us crisp the outside of the chicken on the center grate, then gently finish it on the flat top cooktop so every bite is moist, flavorful, and beautifully glazed in a homemade Oregon blueberry sauce.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tbsp butter
• 1 tbsp brown sugar
• 1/2 cup Oregon blueberries (fresh or frozen)
• 2 tbsp apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Vegetable oil for fire starting
• 3 paper napkins
• Dry firewood for grill fuel

Instructions

Step 1: Prepare the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place napkins in the base of the Arteflame grill.
3. Stack dry firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Wait about 20 minutes until the Arteflame is ready for grilling—center grate over 1,000°F and flat top hot with various heat zones.

Step 2: Make the Oregon Blueberry BBQ Sauce

1. On the flat cooktop near the medium-high zone, melt butter.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Stir in blueberries, brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and lemon juice.
4. Let simmer, occasionally stirring, until thickened (about 10 minutes).
5. Move sauce to the cooler zone of the grill to keep warm.

Step 3: Season the Chicken Thighs

1. Pat chicken thighs dry with paper towels.
2. Sprinkle with salt, pepper, and smoked paprika on both sides.

Step 4: Sear Chicken on the Center Grill Grate

1. Place chicken thighs skin-side down on the center Arteflame grill grate (over 1,000°F).
2. Sear for 2-3 minutes until the skin is crisped and browned.
3. Flip and sear the other side for an additional 2 minutes.

Step 5: Reverse Sear to Finish on Flat Cooktop

1. Move the chicken thighs to the medium-heat flat cooktop griddle.
2. Brush liberally with the Oregon blueberry BBQ sauce.
3. Cook for 15-20 minutes, turning occasionally and basting often.
4. Use a thermometer and remove chicken when it reaches 160°F (final temperature after resting will be 175°F).
5. Let chicken rest 5-10 minutes before serving.

Tips

• Apply BBQ sauce gradually to build flavor without burning sugars.
• Finish sauce on the low heat zone so it doesn’t over-reduce.
• Use thicker thighs for juicier results and to stand up to the sear method.
• Always remove chicken 15°F before done temp—carryover heat finishes the cook.
• Use butter instead of oil on the flat cooktop for a richer flavor.

Variations

• Spicy Blueberry BBQ Chicken: Add 1 tsp chipotle chili powder and a pinch of cayenne to the sauce for a bold, spicy kick.
• Smoky Maple Blueberry Chicken: Replace brown sugar with maple syrup and add a dash of liquid smoke to the sauce for deeper, northern woods flavor.
• Balsamic Blueberry Chicken: Substitute apple cider vinegar with rich balsamic vinegar for a sophisticated glaze.
• Herb-Infused Blueberry Chicken: Add fresh thyme and rosemary to the sauce for earthy depth and aromatic complexity.
• Honey Mustard Blueberry Chicken: Blend honey and tangy mustard into the sauce for a more mellow and sweet-savory profile.

Conclusion

The Arteflame Grill brings out the best in this Oregon Blueberry BBQ Chicken—perfectly seared, beautifully glazed, and mouthwateringly juicy. With a fruit-forward twist on classic BBQ, it's a summer favorite that’s as delicious as it is visually stunning.

Best pairings

• Cold Oregon Riesling or Pinot Noir
• Grilled corn with lime butter on the Arteflame griddle
• Grilled stone fruit salad with arugula and goat cheese
• Charred sweet potatoes with butter and cinnamon
• Buttery biscuits or artisan bread warmed on the outer edge of the cooktop