Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Credit: Carson Downing

Recipe Summary test

10 mins
45 mins


Ingredient Checklist


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.

  • 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; fat 37g; cholesterol 148mg; saturated fat 10g; carbohydrates 35g; mono fat 16g; poly fat 8g; insoluble fiber 7g; sugars 23g; protein 36g; vitamin a 809.1IU; vitamin c 92.8mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 9.5mg; vitamin b6 0.9mg; folate 66.6mcg; vitamin b12 0.4mcg; sodium 323mg; potassium 1081mg; calcium 120mg; iron 3.8mg.