Grilled Chicken Thighs with Blackberry BBQ Sauce


OK, couldn't resist. Yes, here is another chicken recipe. lol

Grilled Chicken Thighs with Blackberry BBQ Sauce

1 TB. ground coriander
1 TB. smoked paprika
1 TB. kosher salt
8 skin-on, bone-in chicken thighs
Olive oil
1/2 recipe Blackberry BBQ Sauce (recipe below)

1. In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
2. Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
3. Brush the thighs with olive oil and place them skin side down on the hot side of the grill. Cover and cook for two minutes. Uncover and move the chicken to the low side of the grill, skin side up. Cover and cook until the thighs reach an internal temperature of 160, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
4. Remove the chicken from the grill. Serve with the remaining sauce on the side.

Blackberry BBQ Sauce

3 pints fresh blackberries
12 oz. dark beer
1 cup balsamic vinegar
1 cup red wine vinegar
1/2 cup packed light brown sugar
1 onion, sliced
1 clove garlic, minced
1 habanero pepper, slit
1 TB. ground chipotle chile powder
1 TB. finely ground coffee
1 TB. ground coriander
1 TB. ground cumin

In a large saucepan, combine all ingredients. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain. Makes 2 quarts

Source: Food Network mag. May 2018 - Michael Symon's Playing with Fire cookbook