Blueberry Glazed Chicken

A homemade blueberry sauce made with blueberries, light brown sugar, oregano, rosemary, onion, and garlic flavor chicken thighs with the taste of blueberry goodness.

 

 

Blueberry glazed chicken thighs are the perfect weeknight dinner! Weeknight dinners can be tough with endless activities, work, deadlines, and homework. I’m always looking for easy meals I can prep in advance and bake off in the oven.

We love chicken and this easy baked chicken recipe is healthy and delicious, and I can prep the sauce up to a week in advance, winning. If you have never tried pairing blueberries with chicken, you don’t know what you are missing.

A blueberries sauce made from light brown sugar, oregano, rosemary, onion, and garlic create a simply tasty sauce. Oven baked the chicken is tender, juicy, and slightly sweet from the blueberry sauce.

 

I serve my blueberry glazed chicken with a salad for a quick and easy dinner.

Feel free to make a double batch of blueberry glazed chicken for amazing leftovers all week use leftovers in tacos, salads, sandwiches or tossed with warm pasta.

Today I am excited to share my recipe for blueberry glazed oven baked chicken sweetened with Imperial Sugar.

 

 

Blueberry glazed chicken thighs are the perfect weeknight dinner! A homemade blueberry sauce made with blueberries, light brown sugar, oregano, rosemary, onion, and garlic flavor chicken thighs with the taste of blueberry goodness. Juicy oven baked blueberry glazed chicken thighs is a family favorite recipe that is terrific for dinner, but the leftovers are a bonus for lunch.

 

Blueberry Glazed Chicken

For Blueberry Sauce
Serves 4
Makes 2 cups
For the blueberry sauce:
2 cups blueberries
½ onion, sliced
3/4 cup ketchup
1/2 cup red wine vinegar
1/2 cup packed light brown sugar
1 cup water
1 teaspoon garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
2 teaspoon salt
1 teaspoon ground black pepper
For chicken:
3 pounds bone-in, skin-on chicken thighs
Salt
Pepper
1 ½ cup blueberry sauce
1 tablespoon olive oil

For the blueberry sauce:
Add all ingredients to a saucepan. Bring to a boil, stirring and breaking up blueberries with back of spoon.
Reduce heat to low and simmer for 30 minutes, stirring occasionally, until sauce is slightly thickened
Remove sauce from heat, allow to cool and use to glaze chicken. Store remaining sauce, covered in fridge for up to one month.
For chicken:
Preheat oven to 425 degrees. Season chicken with salt and pepper. Stir together 1 cup sauce and olive oil, pour over chicken, turn to coat, and arrange on baking sheet skin side up.
Bake 20 minutes. Brush chicken with remaining ½ cup sauce, return to oven and bake an additional 10 minutes.

 

Fun recipes also made in collaboration with Imperial Sugar –

Tascalate, a refreshing cocoa drink 

Brown Sugar Carnitas, made in the slow cooker

Tepache, a fermented drink made from pineapple rinds