Grilled chicken is an all-time favorite item among all ages. Though there are various recipes to prepare your grilled chicken, it never fails to tweak them with your own touch. Here’s a unique recipe for grilled chicken to indulge in a burst of flavors. This tantalizing recipe features grilled chicken thighs, well-seasoned zucchini noodles, and a delectable blueberry-tarragon sauce. The delicious combination of juicy chicken, vibrant zucchini, and the unique blend of blueberries and tarragon creates a symphony of tastes that will leave your palate craving more. Whether you’re hosting a summer barbecue or simply looking for a wholesome and flavorful meal, this mouthwatering recipe will surely impress all.
This unique and lip-smacking grilled chicken dish offers a delightful culinary experience with its harmonious blend of flavors and textures. From the vibrant and tangy blueberry-tarragon sauce to the succulent grilled chicken thighs and refreshing zucchini noodles, each component contributes to a symphony of tastes that will leave you craving more. Here’s the recipe to savor this extraordinary combination and impress your taste buds with a memorable meal.
Ingredients (For 4 Servings):
● Bone-in skin-on chicken thighs, 8 pieces
● Chicken broth, ½ cup
● Zucchini noodles, 8 cups
● Blueberries, 2 cups
● Pomegranate juice or dry red vino, ½ cup
● Minced garlic, 3 cloves
● Halved lemons, 2
● Chopped fresh tarragon, 3 tablespoons
● Honey, 2 tablespoons
● Olive oil, 1 tablespoon
● Salt, ¼ teaspoon
● Ground black pepper, ¼ teaspoon
● Smoked paprika, 2 teaspoons
(For Blueberry-Tarragon Sauce)
● Combine all the blueberries, 2 tablespoons of tarragon, garlic, vino, broth, and honey in a large saucepan.
● Bring the mixture to a boil and then reduce the heat. Let it simmer uncovered for about 30 minutes or until the sauce has reduced to approximately 1¼ cups.
● Season the sauce with salt and ground black pepper according to taste.
(For Grilled Chicken Thighs)
● While the sauce is simmering, season chicken thighs with paprika, ¼ teaspoon salt, and ¼ teaspoon ground black pepper.
● Grill the chicken thighs over indirect heat, covered, for about 30 minutes or until they reach an internal temperature of 175°F. Flip the chicken once during grilling.
● During the last 5 minutes of grilling, add lemon halves to the grill rack directly over the heat.
(For Zucchini Noodles)
● Toss zucchini noodles with 1 tablespoon of olive oil, the remaining tarragon, ½ teaspoon salt, and ¼ teaspoon ground black pepper.
Serve the grilled chicken thighs with the seasoned zucchini noodles, grilled lemon halves, and the prepared blueberry-tarragon sauce while it’s still warm, and enjoy this amazing delicacy!