Triple Berry Barbecue Recipe

Prepare aromatics

In a medium saucepan set over medium heat, add 1 tablespoon olive oil. Add the minced onion and cook, stirring, for 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Combine berries and liquids

Add the frozen blueberries, raspberries, strawberry jam, ketchup, apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce and 1/4 cup water to the saucepan. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.

Simmer and reduce

Reduce heat to medium-low and simmer, stirring occasionally, for 12–15 minutes until the berries have broken down and the sauce has reduced slightly. If using fresh berries and they cook faster, reduce time accordingly.

Season and thicken

Add smoked paprika, red pepper flakes (if using), salt and black pepper. In a small bowl whisk the 1 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes more until the sauce thickens. If you prefer a thinner glaze, omit the slurry.

Blend for smoothness (optional)

For a smooth, glossy barbecue sauce, transfer mixture to a blender or use an immersion blender and purée until smooth. Taste and adjust balance with additional sugar, vinegar or salt as desired. Return to low heat to keep warm until ready to use.

Prep the protein

Pat chicken thighs dry with paper towels. In a bowl, toss with 1 tablespoon olive oil, kosher salt, black pepper, smoked paprika and garlic powder until evenly coated. Let rest 10 minutes at room temperature to absorb the rub.

Preheat grill or pan

Preheat a grill to medium-high (about 400°F/200°C) or heat a heavy skillet or grill pan over medium-high heat. Oil the grates or pan lightly to prevent sticking.

Cook the protein

Place the chicken on the grill and cook 5–6 minutes per side, turning once, until an internal temperature of 165°F (74°C) is reached and there is good char. If using pork chops, cook to 145°F (63°C); if using tofu, cook until golden and heated through, 3–4 minutes per side.

Glaze with berry sauce

During the last 2–3 minutes of cooking, brush a generous layer of the warmed berry barbecue sauce on the top side of the protein. Flip and brush the other side, cooking just long enough for the glaze to set (about 30–60 seconds per side). Apply a second thin coat if desired and remove from heat.

Rest

Transfer the cooked protein to a cutting board and let rest 5 minutes before slicing or serving. Resting helps the juices redistribute and the glaze to set.

Finish the sauce by stirring in the fresh lemon or lime juice and chopped basil or cilantro to brighten the flavor. Spoon extra sauce into a small serving bowl for passing at the table.

Slice the rested protein if appropriate, plate, and spoon additional sauce over the top. Garnish with the chopped herb and serve immediately.