Recipes and Cooking Grilled Chicken with Blueberry-Tarragon Sauce 5.0 (2) 2 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 2, 2020 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 10 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup blueberries 3 tablespoon chopped fresh tarragon 3 cloves garlic, minced ½ cup dry red wine or pomegranate juice ½ cup chicken broth 2 tablespoon honey 8 skin-on, bone-in chicken thighs 2 teaspoon smoked paprika ¼ teaspoon salt ¼ teaspoon ground black pepper 2 lemons, halved 8 cup zucchini noodles 1 tablespoon olive oil Directions 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. 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. Rate it Print Nutrition Facts (per serving) 622 Calories 37g Fat 35g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 622 % Daily Value * Total Fat 37g 47% Saturated Fat 10g 50% Cholesterol 148mg 49% Sodium 323mg 14% Total Carbohydrate 35g 13% Total Sugars 23g Protein 36g Vitamin C 92.8mg 464% Calcium 120mg 9% Iron 3.8mg 21% Potassium 1081mg 23% Folate, total 66.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.