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Mixed berry barbecue chicken skewers

Description

These delicious BBQ chicken skewers with a mixed berry sauce can be created by using all four berry types (strawberry, blackberry, blueberry, raspberry) or a combination of your favorites. This sweet and savory barbecue sauce recipe is perfect to share with friends and family during the warm summer days.

California Chef Jill Davie created this mixed berry recipe for the 2010 Disney Food & Wine Festival with Driscoll's Berries.

Chicken Breasts
  • 1/4 Tsp. salt
  • 1/4 Tsp. ground black pepper
  • 4 skinless, boneless chicken breasts (6 to 8 ounces each)
  • 16-18 flat wooden chopstickes or skewers
Sauce for Chicken Skewers
  • 1 Tbsp. vegetable oil
  • 1/2 Cup chopped yellow onion
  • 1/4 Cup chili powder
  • 3 Tablespoons paprika
  • 1 Tbsp. ground cumin
  • 2 Cups brewed coffee
  • 1/2 Package of a 16-ounce package Driscoll's Strawberries (1 1/2 cups), chopped
  • 1/2 Package of a 6-ounce package Driscoll's Blackberries (2/3 cup)
  • 1/2 Package of a 6-ounce package Driscoll's Blueberries (1/2 cup)
  • 1/2 Package of a 6-ounce package Driscoll's Raspberries (2/3 cup)
  • 1/4 Cup cider vinegar
  • 1/4 Cup Worcestershire sauce
  • 3 Tablespoons molasses
  • 1/4 Cup chopped cilantro
  • 1/4 Cup minced red onion
  • 8 cloves garlic, minced
  • Salt and ground pepper, to taste
  1. Preheat oven to 350°F. Place chicken on a baking sheet or dish; season with salt and pepper. Bake 25 to 30 minutes or until internal temperature is 170°F. Let rest 5 minutes before slicing as directed below.

    While chicken bakes, prepare sauce. Heat oil in a medium-size saucepan; add yellow onion and cook until translucent, about 5 minutes. Add garlic, chili powder, paprika and cumin. Stir 30 to 60 seconds or until fragrant. Add coffee; simmer until reduced by two-thirds. Add berries and simmer 5 minutes. Add vinegar, Worcestershire and molasses. Remove from heat. Blend with a hand-held immersion blender or in a blender until smooth. Season with salt and pepper.

    Preheat grill to high heat. Slice each breast into six to eight 1/2-inch slices. Brush chicken slices with some of the sauce. Place on grill and cook until grill-marked on both sides. Skewer each slice of chicken with a chopstick. Pour remaining sauce into a small bowl and top with cilantro and red onion. Place sauce bowl on a platter and surround with skewered chicken.
Calories 112
Total Fat 2.43 g
Saturated Fat 0.37 g
Cholesterol 8.29 mg
Sodium 140 mg
Total Carbohydrates 19.80 g
Dietary Fiber 4.78 g
Protein 5.15 g