If you don't want to use wine, ½ cup of pomegranate juice gives the sauce a similar tang. Either one is amazing on this grilled chicken recipe for that's perfect for summer.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
10 mins
total:
45 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For Blueberry-Tarragon Sauce: In a large saucepan combine blueberries, 2 tablespoons of the tarragon, the garlic, wine, broth, and honey. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until sauce is reduced to about 1 1/4 cups. Season with salt and ground black pepper.

    Advertisement
  • While the sauce simmers, season chicken thighs with paprika and 1/4 tsp. each salt and ground black pepper. Grill chicken, covered, over indirect heat 30 minutes or until 175°F, turning once. Add lemon halves to grill rack directly over heat the last 5 minutes.

  • To serve, toss zucchini noodles with 1 Tbsp. olive oil, the remaining tarragon, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Serve chicken with zucchini noodles, lemon halves, and sauce. Serves 4.

Nutrition Facts

622 calories; total fat 37g; saturated fat 10g; polyunsaturated fat 8g; monounsaturated fat 16g; cholesterol 148mg; sodium 323mg; potassium 1081mg; carbohydrates 35g; fiber 7g; sugar 23g; protein 36g; trans fatty acid 0g; vitamin a 809IU; vitamin c 93mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 9mg; vitamin b6 1mg; folate 67mcg; vitamin b12 0mcg; calcium 120mg; iron 4mg.
Advertisement

Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
08/16/2020
This was delicious. I wish I knew how to convert the sauce into preserves.
Rating: 5.0 stars
08/22/2020
This is an outstanding sauce. Can I can it using a hot water bath with the existing recipe?
Rating: 5.0 stars
09/01/2020
Great sauce! The combination of blueberries and tarragon is yummy. My family doesn't eat chicken thighs so we used boneless, skinless breasts. I cooked the sauce and let it cool so I could use it as a marinade. There was plenty to reserve a bit for topping the chicken after grilling. The Zucchini noodles were tasty too. I sauted them in a frying pan for a little bit.
Advertisement
Advertisement