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Submitted by Meta team

Red, White, and Blueberry Grilled Chicken

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Red, White, and Blueberry Grilled Chicken picture
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Preparation

20min

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Cooking

135min

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Total

155min

Allergens:

peanut

Ingredients

servings iconAmount:
g / servings
Corn oil image
Corn oil

Fats and Oils

14g/1tablespoon
Salt image
Salt

Spices and Herbs

6g/1tsp
Paprika image
Paprika

Spices and Herbs

2.3g/1tsp
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Cayenne pepper image
Cayenne pepper

Spices and Herbs

1.8g/1tsp
Garlic image
Garlic

Vegetables and Vegetable Products

136g/1cup
Chicken breast image
Chicken breast

Poultry Products

87g/0.5breast, bone removed (yield from 1 lb ready-to-cook chicken)
Sucrose image
Sucrose

Sweets

2.8g/1serving packet
Vinegar image
Vinegar

Spices and Herbs

14.9g/1tbsp
Blueberries image
Blueberries

Fruits and Fruit Juices

148g/1cup

Direction

1

Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.

2

Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.

3

Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.

4

Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.

5

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.

6

Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.

7

Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Nutritional Facts
Amount:
296.59749999999997g

/

34%43%23%

448

Kcal
Carbs29.5g
Protein37.2g
Fat19.8g

For a serving size of 1 servings

Calories
447.6kcal
% Daily Value*
Carbs
29.5g
Protein
37.2g
Fat
19.8g
vitaminA
1118.6µg
sugar
24.3g
vitaminD
0.7µg
vitaminC
7.8mg
fiber
2.6g
iron
2mg
sodium
1857.2mg
cholesterol
111.4mg
saturatedFat
5.2g
vitaminB6
1mg
calcium
35.7mg
potassium
512mg
transFat
0.2g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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