Grilled Chicken Thighs With Blueberry Low FODMAP BBQ Sauce
Serves 2
15 mins prep
25 mins cook
40 mins total
Delicious low FODMAP BBQ sauce adds a touch of summer sweetness to your favorite savory grilled meats.
0 servings
For the Sauce
For the Chicken
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Line a baking dish with chicken thighs prior to making sauce.
In a medium sauce pan over medium-low heat, add in blueberries and all additional ingredients EXCEPT tapioca flour.
Fold ingredients into blueberries with a silicone spatula or spoon until fully incorporated. Allow to come up almost to a boil, but do not allow to boil.
As soon as sauce is almost at a boil, reduce heat to low, allowing to simmer and reduce down about 7-10 minutes.
Remove sauce from heat, allow to cool, and mash blueberries slightly with a fork. If you prefer a smoother texture, use an immersion blender or pour sauce into a blender and pulse until smooth.
If the sauce is thinner than you prefer, add tapioca flour 1/2 tsp at a time until desired thickness is reached.
Once sauce is complete, pour about 1/2 cup over chicken thighs, cover baking dish, and marinate in the fridge at least 4 hours, up to overnight.
When ready, grill chicken thighs or bake in the oven at 400F for 25 minutes or until internal temp reaches 165F.
