(Thank you to Big Green Egg & Vivian Howard for this recipe) 

• 3 cups blueberries
• 2 cups apple cider vinegar
• 2 cups granulated sugar
• 1 teaspoon salt
• one 3-inch cinnamon stick
• 1 bay leaf
• 1/4 teaspoon chili flakes

Make the Blueberry BBQ Sauce first by combining the blueberries and a little of the vinegar in a food processor. Pluse the berries just to break them up. You’re just trying to get them opened and juices released, not smooth texture. In a 4 quart sauce pan, combine all of the sauce ingredients. Bring to a simmer over medium heat and cook for one hour, covered. Give it a stir from time to time to avoid scorching the bottom.

Carefully transfer the sauce to a blender. Pull off the little knob off the top and cover the hole with a dish towel to prevent a mess. Blend the sauce to get a smooth consistant texture. Then strain it through a fine mesh strainer and transfer back int your pan. Cook to reduce it by one-third. The thickness of the sauce should be similar to maple syrup. Refrigerate overnight to let things thicken.

30 minutes prior to cooking, bring the chicken to room temperature and season thoroughly with 2 teaspoons salt and 1-1/2 teaspoon black pepper.

Set the EGG for direct cooking at 350 degrees F.

Place the chicken skin-side up on the grill and roast for 20 minutes, then start basting with the blueberry sauce every 5 minutes for an additional 20 minutes of cooking. After 40 minutes total, turn the chicken over to caramelize the skin and baste the other side for 10 more minutes. Using a thermometer, check the temperature of the thigh. Once it reaches 165 degrees F, remove the chicken from teh EGG and douse the chicken in blueberry sauce. Let rest for 10 minutes, then cut the chicken into 6 or 8 pieces and toss once more in the sauce. Serve warm.