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.

 

Gigi Marinated Rib Eye Steak Recipe

Gigi Marinated Rib Eye Steak

Gigi Marinated Rib Eye Steak

Gigi Marinated Rib Eye Steak – Makes 2 to 4 servings

Flavorful aged rib eyes (and our marinade) can be purchased at Gigi Market. The steaks are almost 2-inches, so it’s a little tricky to cook them on the grill — avoid charring outside and leaving raw on the inside. See my suggestions below for a crispy exterior and the inside cooked to juicy perfection.

If you feel decadent, enjoy with one of Gigi Market‘s parsley-Parmesan compound butter melting over top…

INGREDIENTS:

  • Marinade:
  • 4 to 5 fresh sage leaves (tough stems removed)
  • 2 tablespoons rosemary
  • 1 handful fresh Italian parsley (leaves only)
  • 2 garlic cloves, crushed
  • 1/2 cup olive oil
  • Rib Eye Steak
  • 1 28—32 ounce rib eye
  • Salt and freshly ground pepper

INSTRUCTIONS: 

To prepare marinade at home:

Marinated Rib Eye UncookedPlace the herbs and garlic in the work bowl of a food processor, and pulse a couple of times to combine. With the motor running, drizzle the olive oil through the feed tube and puree until just incorporated but still. Transfer to a large zip-lock bag and add the rib eye. Seal, and massage marinade into the meat. Steaks can be marinated  for 20 minutes up to 2 days in advance.

Gigi Marinated Rib Eye Steak CookedTo cook rib eye: Season steaks with salt and pepper and place on the hottest portion of the grill. Cook until fully seared and nicely colored, 2 to 3 minutes, then turn and repeat on the other side. If you can turn off one side of the grill, move the steaks over to this side, turn the other side on high and close the cover, allowing the meat to ‘roast’ to doneness without charring. Otherwise, prepare your grill with all of the charcoal or wood on one side allowing you to move the meat to the other once grill seared. Cook, turning once or twice, to desired doneness, about 10-12 minutes longer for medium rare.