- 4 boneless, skinless chicken breasts, halved
- 1 tablespoon Arbsoana EVOO
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon ground chipotle pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground pepper
- 2 cloves garlic
- 1/3 cup white sugar
- 1/3 cup apple cider vinegar
- 1 tablespoon Wild Blueberry Balsamic
- 2 cups fresh blueberries
- Salt and pepper to taste
- Whisk Arbosana EVOO, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
- In the meantime, start the blueberry sauce. Spread sugar in a saucepan over medium heat. Do not stir, but watch closely as sugar begins to melt (about 1 minute). As sugar melts, it will gradually turn a golden color. When all sugar has melted and golden color just begins to darken, remove pan from heat. Pour in vinegar and Blueberry Balsamic and stir until sugar dissolves.
- Place pan over medium-high heat and add blueberries to the sugar-vinegar-balsamic mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, about 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
- Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
- Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F. Transfer chicken to a plate and allow to rest a few minutes. Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.