Grilled Chicken and Vegetables with Blackberry Barbecue Sauce

Categories: Grilling

Ingredients

• 1 cup Blackberry Sauce (see recipe)
• 1 cup ketchup
• 2 tbsp molasses
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lemon juice
• 2 tbsp butter
• 2 chipotle peppers in adobo sauce, chopped
• 2 garlic cloves, minced
• 1 medium red onion, sliced
• 2 medium zucchini, thinly sliced lengthwise
• 8 oz. package mini tricolor sweet peppers, halved and seeded
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 6 chicken breasts, cut into 1 1/2-inch pieces
• 1 pint cherry tomatoes

Directions

1. In a small saucepan, bring Blackberry sauce, ketchup, molasses, vinegar, lemon juice, butter, chipotle peppers, and garlic to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and cook for 20 minutes.

2. Preheat grill to medium-high heat. Brush onion, zucchini, and peppers with 2 tbsp oil; grill until tender. Remove from heat, and sprinkle with 1/2 tsp salt.

3. Thread chicken and tomatoes onto separate metal skewers. Brush with remaining 1 tbsp oil and sprinkle with remaining 1/2 tsp salt. Grill, covered with grill lid, until chicken is cooked through and tomatoes are softened, 6-8 minutes per side, brushing with Blackberry sauce during last minute of cooking. Serve with remaining sauce.

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