Grilled Chicken Thighs with Blackberry BBQ Sauce*

Ingredients

1 tablespoon ground coriander

1 tablespoon smoked paprika

1 tablespoon kosher salt

8 skin-on, bone-in chicken thighs

1/2 recipe Blackberry BBQ Sauce

Olive oil

Blackberry BBQ Sauce

3 pints fresh blackberries

12 ounces 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 tablespoon ground chipotle chile powder

1 tablespoon finely ground coffee

1 tablespoon ground coriander

1 tablespoon ground cumin

Directions

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.

Prepare and preheat your lump charcoal grill to create two heat zones: high and low. If using a propane grill, set up two heat zones with high and low flame settings.

Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 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 degrees F, 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.

Remove the chicken from the grill. Serve with the remaining sauce on the side.

Blackberry BBQ Sauce

Yield: about 2 quarts

In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander, and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

Recipe excerpted from Michael Symon’s Playing With Fire: BBQ and More From The Grill, Smoker, and Fireplace by Michael Symon and Douglas Trattner. Copyright © 2018 by Michael Symon. Photography copyright © 2018 by Ed Anderson. Published by Clarkson P. Found on The Food Network Magazine here.

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