New Hampshire Grilled Blueberry BBQ Chicken

Introduction

This Grilled Blueberry BBQ Chicken is bursting with fresh, fruity, and tangy flavors, perfectly grilled on the Arteflame grill. With a blueberry-infused barbecue sauce caramelized right onto juicy chicken, this dish pays homage to New Hampshire’s local produce and grilling traditions. Searing the chicken on the 1,000°F center grill grate before reverse searing on the flat cooktop preserves every drop of flavor and locks in moisture. Whether you're grilling outdoors for a summer feast or celebrating blueberry season, this dish is a showstopper you'll want to make again and again.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp butter (for grilling)
• Salt and freshly cracked black pepper
• 1 cup fresh or frozen New Hampshire blueberries
• 1/2 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1/4 tsp chili flakes (optional)

Instructions

Step 1: Fire up your Arteflame grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Set them in the base of your Arteflame grill.
3. Stack firewood on top and light the paper.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches high searing temperatures—over 1,000°F.

Step 2: Make the Blueberry BBQ Sauce

1. On the flat cooktop griddle near the outer edge, combine blueberries, ketchup, vinegar, Worcestershire, brown sugar, Dijon mustard, minced garlic, and chili flakes.
2. Simmer gently until the blueberries burst and the sauce thickens, 8–10 minutes, stirring occasionally with a spatula.
3. Use the back of your spatula to mash any whole berries for a smoother texture.
4. Move the sauce to a cooler part of the griddle to keep warm.

Step 3: Season and Sear the Chicken

1. Pat the chicken thighs dry with paper towels.
2. Season both sides generously with salt and pepper.
3. Add a smear of butter on the center grill grate.
4. Sear chicken skin-side down over the 1,000°F center grate for about 2 minutes per side to develop a golden, crispy crust and lock in the juices.

Step 4: Reverse Sear on the Flat Top Cooktop

1. Move the seared chicken to the flat top griddle near the hotter center.
2. Baste with the blueberry BBQ sauce.
3. Continue to cook, flipping and basting every few minutes, for about 15 minutes or until the internal temperature hits 160°F.
4. Remove the chicken from the grill and let it rest. It will carry over to 175°F while off heat — perfect for juicy, fall-off-the-bone meat.

Tips

• Always measure meat temperature using a meat thermometer. Pull it from the grill 15°F before final temperature as it keeps cooking while resting.
• Keep the blueberry BBQ sauce on the cooler edge of the grill so it stays warm without reducing too much.
• Baste often while on the cooktop for a rich, sticky glaze.

Variations

1. Maple Blueberry BBQ Chicken: Add 2 tbsp New Hampshire maple syrup to the sauce for a sweeter, richer glaze with a local twist.
2. Spicy Blueberry Chipotle Chicken: Swap chili flakes with 1 chopped chipotle in adobo for a smoky, spicy kick.
3. Lemon Blueberry Herb Chicken: Add 1 tsp lemon zest and 1 tsp fresh thyme to the BBQ sauce for a bright and herbaceous layer.
4. Honey-Garlic Blueberry Chicken: Replace brown sugar with honey and add extra garlic for a sticky, savory-sweet flavor.
5. Peach Blueberry BBQ Chicken: Replace half the blueberries with diced peaches for a mixed fruity glaze that brings a summery balance.

Best pairings

• Grilled corn with chili-lime butter on the flat griddle.
• Cold New Hampshire hard cider or a crisp IPA.
• Charred green beans with lemon and almond slices.
• Grilled peaches with a scoop of vanilla ice cream for dessert.

Conclusion

If you’re ready to take your grilling game to the next level, this recipe delivers in flavor, technique, and presentation. The Arteflame grill lets you experiment with heat zones, natural wood fire, and reverse searing for mouthwatering results. Plus, it’s a true celebration of New Hampshire’s blueberries. Roll out this dish at your next cookout, and you’ll have a table full of happy guests.