Grilled Chicken with Blueberry-Maple BBQ Sauce Recipe

Gigi Grilled Chicken with Blueberry-Maple BBQ Sauce

Gigi Grilled Chicken with Blueberry-Maple BBQ Sauce.

Chef’s note: This blueberry maple version of Gigi Market’s barbecue sauce has a smoky, spicy kick to contrast the sweetness. We’re serving it on our specials with grilled chicken, pork and lamb at Gigi Trattoria in Rhinebeck and providing it retail at Gigi Market and Café in Red Hook throughout blueberry season.

Blueberry-Maple BBQ sauce – Makes 3 cups

INGREDIENTS:

  • 2 Large Shallots, Minced
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Cayenne Pepper
  • 2 Pints Fresh Blueberries
  • 1/3 Cup Pure Maple Syrup
  • 1 Cup Ketchup
  • 1/3 Cup Rice Wine or Sherry Vinegar
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Butter
  • 1 Teaspoon Salt

INSTRUCTIONS:

In a medium saucepan, cook the shallots over medium heat, stirring, until softened, two to three minutes. Add the spices and cook another 30 seconds. Turn the heat up to medium-high and stir in the blueberries. Partially cover to prevent splattering when the berries burst and continue cooking, stirring occasionally until they soften. Add the remaining ingredients and simmer, uncovered, until sauce is velvety and slightly thickened, about 12 to 15 minutes. Stir in butter and remove from heat.

 

Grilled Chicken

INGREDIENTS:

  • 1 (4- to 5-pound) Broiler Fryer Chicken, Cut Into Quarters or Eighths
  • Olive Oil to Drizzle
  • Salt and Freshly-Ground Pepper
  • Note: If using a charcoal grill, evenly distribute the hot charcoal to one side of the grill. If using a gas grill, turn one side to medium-high setting.

INSTRUCTIONS:

Lightly coat the chicken with olive oil and season with salt and pepper. Arrange the chicken pieces skin side down on the grill grate. Turn the chicken pieces a quarter turn every two to three minutes. Adjust the heat, if necessary, to prevent charring. Once the chicken is nicely grill-marked, move it to the cool side of the grill. The chicken, at this point, should roast in the high heat and not have direct contact with flame or hottest portion of grill. After about 20 minutes total cook time, check the temperature with an instant-read thermometer inserted in the deepest part of each piece. The pieces should reach 155 degrees Fahrenheit.

Now slather the chicken with the Blueberry-Maple BBQ Sauce and return to the heated portion of the grill to crisp. Do not leave over flame for too long, the sugar from the blueberries and syrup will caramelize quickly and could burn. Serve immediately with a side of extra sauce for slathering.

 

Vanilla Buttermilk Panna Cotta With Berries

The Fourth of July is upon us. While we would all prefer it was on a Friday instead of a Wednesday, we will still enjoy the day and all it represents. We thought we would give you a beautiful dessert that incorporates delicious seasonal berries and of course, red, white, and blue! Enjoy!

Vanilla Buttermilk Panna Cotta with Seasonal Berries

Makes 8 servings

Equipment – 8 4-ounce disposable aluminum baking cups

3 tablespoons cold water
3 teaspoons gelatin powder
1 1/2 cups heavy cream
3/4 cup granulated sugar
1 1/2 teaspoons grated lemon zest
3 cups buttermilk
3 teaspoon vanilla extract

Berries

1 pint fresh blueberries
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract

Berries: In a small bowl combine all ingredients and set aside. The sugar will help extract the juice from the berries to create a nice sauce for your finished dish!

Panna Cotta: Line your disposable cups up on a small cookie tray and lightly spray each with non-stick pan spray

In a small bowl, sprinkle the gelatin over the water, set aside.

Bring the heavy cream, sugar and lemon zest to simmer, then lower heat; do not boil. Add the bloomed gelatin and whisk to be sure the gelatin has melted. Whisk in the buttermilk and vanilla extract. 

Ladle mixture into each cup.  Refrigerate for 3 hours or up to 2 days in advance.

To remove panna cotta from cups, flip each cup upside down on serving plate. Poke the top of each cup with a small knife to release. You may have to shake it a little for it to come out. Spoon berries and their released liquid over the top of the panna cotta.