Ingredients
1 cup fresh or frozen unsweetened blueberries1/2 cup ketchup1/4 cup packed brown sugar2 tablespoons cider vinegar2 tablespoons balsamic vinegar2 tablespoons soy sauce4 garlic cloves, minced2 tablespoons Dijon mustard2 shallots, minced4 boneless skinless chicken breast halves (about 6 ounces each)
Preparation
In a small saucepan over low heat, bring blueberries to a boil; cook and stir until softened, 4-5 minutes. Mash berries. Add next eight ingredients; increase heat to medium. Bring mixture to a boil, stirring constantly. Reduce heat; simmer, covered, until thickened, 15-20 minutes. Remove about 3/4 cup sauce; reserve. Refrigerate, covered, until just before serving. Brush chicken with remaining sauce. Refrigerate chicken and remaining sauce, covered, about 1 hour.
Place chicken on a greased grill rack. Grill, covered, over medium direct heat, brushing occasionally with remaining sauce, 8-10 minutes. Turn; grill, brushing with sauce, until a thermometer reads 165°, 8-10 minutes longer. Discard any remaining grilling sauce.
Microwave reserved sauce, covered, on high until heated through, 30-60 seconds. Serve with grilled chicken.
