This delicious fruit filled take on barbecue chicken is low in sodium, fat, and cholesterol. The skewers make it easy to serve at all your backyard barbecues!
Cook time: 30 minutes
Ingredients for the sauce:
1 tablespoon vegetable oil
1/2 cup chopped yellow onion
8 cloves garlic, minced
1/4 cup chili powder
3 tablespoons paprika
1 tablespoon ground cumin
2 cups brewed coffee
1 1/2 cups Driscoll's strawberries (1/2 packages of a 16-ounce package),
2/3 cup Driscoll's blackberries (1/2 packages of a 6-ounce package)
1/2 cup Driscoll's blueberries (1/2 packages of a 6-ounce package)
2/3 cup Driscoll's raspberries (1/2 packages of a 6-ounce package)
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
3 tablespoons molasses
salt and ground pepper, to taste
1/4 cup chopped cilantro
1/4 cup minced red onion
Ingredients for the chicken:
4 skinless, boneless chicken breasts (6 to 8 ounces each)
1/4 teaspoons salt
1/4 teaspoons ground black pepper
16 to 18 flat wooden chopsticks or skewers
Preheat oven to 350 degrees Fahrenheit. Place chicken on a baking sheet or dish; season with salt and pepper. Bake 25 to 30 minutes or until internal temperature is 170 degrees Fahrenheit. Let rest 5 minutes before slicing as directed below.
While chicken bakes, prepare sauce. To do so, heat oil in a medium-size saucepan; add yellow onion and cook until translucent, about 5 minutes. Add garlic, chili powder, paprika and cumin. Stir 30 to 60 seconds or until fragrant. Add coffee; simmer until reduced by two-thirds. Add berries and simmer 5 minutes. Add vinegar, Worcestershire and molasses. Remove from heat.
Recipe courtesy of Driscoll’s.