Entree: United States – Maine (New England) – Maine Blueberry BBQ Chicken

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Additional 1 hr

Total 2 hrs

Ingredients

- 4 bone-in, skin-on chicken thighs, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (15 ml) lemon juice
- 2 tsp (4 g) fresh thyme leaves, chopped (or 1 tsp / 1 g dried thyme)
- 1 tsp (6 g) kosher salt plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 garlic cloves, minced, divided (about 9 g total)

Blueberry BBQ sauce
- 2 cups (300 g) Maine blueberries (fresh or frozen)
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) pure maple syrup
- 2 tbsp (30 g) packed brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 small shallot, minced (about 20 g)
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) red pepper flakes (optional)
- 1 tbsp (14 g) unsalted butter
- Salt and black pepper to taste

Roasted potatoes
- 1.5 lb (700 g) baby fingerling or new potatoes, halved
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 tsp (1 g) fresh thyme leaves

Green beans
- 12 oz (340 g) green beans, trimmed
- 1 tbsp (15 ml) butter or olive oil
- 1 garlic clove, minced (about 3 g)
- Salt and black pepper to taste
- 1 tsp (5 ml) lemon juice (optional)

Garnish (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges

Instructions

Short Description:
Bone-in, skin-on chicken marinated, seared, and oven-roasted then glazed with a sweet-tangy BBQ sauce made from Maine blueberries and maple syrup, served with roasted fingerling potatoes and garlic-sautéed green beans for a complete New England main course.

Regional Notes:
This Maine variation uses locally sourced Maine blueberries and a touch of pure maple syrup to create a sauce that is fruit-forward and tangy rather than tomato-based, reflecting New England's berry and maple traditions. The dish pairs the blueberry glaze with simple roasted potatoes and green beans to keep the meal hearty and regionally rustic.

1. Make the marinade: in a bowl whisk 1 tbsp (15 ml) olive oil, lemon juice, 2 tsp (4 g) chopped thyme, 1 tsp (6 g) kosher salt, 1/2 tsp (1 g) black pepper and 2 minced garlic cloves (6 g). Place chicken thighs in a resealable bag or dish, add marinade, coat well, and refrigerate at least 1 hour and up to 4 hours.
2. Preheat oven and prep potatoes: preheat oven to 425°F (220°C). On a rimmed baking sheet toss halved potatoes with 1 tbsp (15 ml) olive oil, 1/2 tsp (3 g) kosher salt, 1/4 tsp (1 g) black pepper and 1 tsp (1 g) thyme. Spread cut-side down and roast in the oven for 20 minutes.
3. Start the blueberry BBQ sauce: while potatoes roast, heat a medium saucepan over medium heat with 1 tsp (5 ml) olive oil. Add minced shallot and remaining 1 minced garlic clove (3 g); cook 1–2 minutes until soft. Add 2 cups (300 g) blueberries, 1/4 cup (60 ml) water, 1/4 cup (60 ml) apple cider vinegar, 2 tbsp (30 ml) maple syrup, 2 tbsp (30 g) brown sugar, 1 tbsp (15 ml) Worcestershire sauce, 1 tsp (5 ml) Dijon, 1/2 tsp (1 g) smoked paprika and 1/4 tsp (0.5 g) red pepper flakes if using. Bring to a simmer.
4. Reduce and blend the sauce: simmer the blueberry mixture, stirring occasionally, until berries break down and liquid reduces to a saucy consistency, about 10–15 minutes. Use an immersion blender or transfer to a blender and puree until smooth. Return to the saucepan, stir in 1 tbsp (14 g) butter, taste and season with salt and pepper. Keep warm; sauce should be thick enough to glaze but still brushable.
5. Sear the chicken: heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add remaining 1 tbsp (15 ml) olive oil. Remove chicken from marinade (shake off excess) and place skin-side down in hot skillet. Sear 3–4 minutes until skin is golden and crisp. Flip and sear 1 minute on the second side.
6. Finish roasting chicken with potatoes: after the potatoes have roasted 20 minutes, remove baking sheet from oven and make space for the skillet or move potatoes to a different rack. Transfer seared chicken to a baking sheet or keep in the skillet if ovenproof. Roast chicken and potatoes together in the 425°F (220°C) oven until chicken reaches internal temperature 165°F (74°C) and potatoes are tender, about 18–22 minutes more for the chicken and 8–12 more minutes for the potatoes (adjust placement so both finish together).
7. Glaze the chicken: during the last 8–10 minutes of roasting, brush chicken thighs with a generous layer of blueberry BBQ sauce; return to oven. Brush once more halfway through the glaze period to build a sticky coating.
8. Sauté green beans: while chicken roasts, heat 1 tbsp (15 ml) butter or olive oil in a skillet over medium heat. Add trimmed green beans and cook, stirring, 5–7 minutes until bright and just tender. Add 1 minced garlic clove (3 g) in the last minute, season with salt and pepper and finish with 1 tsp (5 ml) lemon juice if using.
9. Rest and finish: remove chicken from oven and let rest 5 minutes. Toss roasted potatoes with a few tablespoons of the blueberry sauce (reserve extra for the table) and sprinkle with fresh parsley if using.
10. Plate and serve: divide chicken, roasted potatoes, and green beans among 4 plates. Spoon any remaining blueberry BBQ sauce over the chicken and serve with lemon wedges.