Blueberry-Balsamic Barbecue Chicken

I love making homemade barbecue sauces, and this one did not disappoint! I sprinkled some boneless, skinless chicken thighs with some kosher salt and freshly ground pepper, and then cooked them under the broiler, brushing with the sauce at the very end of cooking. Served with rice pilaf and roasted green beans, it was a fabulous dinner.

Blueberry-Balsamic Barbecue Sauce

Cooking Light

2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tablespoons sugar
3 tablespoons ketchup
1/2 teaspoon garlic powder
1/4 teaspoon salt

Place all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until slightly thick. Remove from heat; cool. Place blueberry mixture in a blender; process until smooth.

Almond Rice Pilaf

Cooking Light

1 tablespoon butter

1 teaspoon minced garlic

2 cups basmati rice, uncooked

1/2 cup dry white wine

1/4 teaspoon salt

2 (14-ounce) cans fat-free, less-sodium chicken broth

2 teaspoons fresh lemon juice

1/4 cup slivered almonds, toasted

Melt butter in a medium saucepan over medium-high heat. Add garlic and saute 1 minute. Add rice; saute 1 minute. Add wine; cook 1 minute or until liquid evaporates. Add salt and broth; bring to a boil. Cover, reduce heat, and cook 20 minutes or until liquid is absorbed. Stir in lemon juice and almonds.

8 servings