Grilled Chicken Thighs with Strawberry BBQ Sauce

We are fans of grilled chicken, but sometimes I want to mix it up a bit with different flavors. Originally this recipe sounded great with blackberries. But, when we went to the store, blackberries were pricey and lackluster. Meanwhile, the strawberries were super cheap and delicious looking, so I decided to do a swap. Sure enough, it worked out well!
The Fudgelet actually helped me put everything in for the sauce.
The sauce made the house smell really good as it cooked. 
Directions for Grilled Chicken Thighs with Strawberry BBQ Sauce
Adapted from the Food Network Magazine
BBQ Sauce
  • 2 cups fresh strawberries, hulled and coarsely chopped
  • 12 ounces dark beer
  • 1 cup balsamic vinegar
  • 1 cup red wine vinegar
  • 1/2 cup packed light brown sugar
  • 1.5 cups chopped onion
  • 1 teaspoon minced garlic
  • 1 Tablespoon ground chili powder
  • 1 Tablespoon instant coffee
  • 1 Tablespoon ground coriander
  • 1 Tablespoon ground cumin

In a large pot, combine all of the ingredients and cook, stirring occasionally, for about 2 hours. Puree the sauce with a blender, food processor, or an immersion blender then strain.

Grilled Chicken Thighs

  • 1 Tablespoon ground coriander
  • 1 Tablespoon paprika
  • 1 Tablespoon kosher salt
  • About 1.5-2 pounds Chicken thighs (I used boneless, skinless ones)
  • Vegetable oil

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Throw-together Grilled BBQ Chicken

Now that we have a grill, I have been using it multiple times a week each week. It’s less about not heating up the house and more about just enjoying the way the food tastes. Most weeks I grill chicken thighs with some seasoning and either yogurt/sour cream/mayo/olive oil rubbed on top. The second part helps keep the chicken moist as it grills. K really likes the outside of the chicken to get a little dry and this technique has allowed me to do that, making almost a bit of a crust, while allowing the inside to be moist and tender.

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