Strawberry BBQ Chicken

I kept thinking about using strawberries in a BBQ sauce and last Tuesday I finally just did it. Strawberry BBQ Chicken isn’t as weird as it sounds when you roast the berries first and let them get all dark and sticky. The avocado basil sauce on top wasn’t part of the original plan but I’m glad I added it.

Why You’ll Love This Recipe

• The roasted strawberries lose their candy sweetness and taste almost savory
• You get actual char marks and crispy skin because you’re not drowning the chicken in sauce from the start
• That avocado basil drizzle cools everything down when the BBQ gets too intense
• It uses chicken thighs so they stay juicy even if you overcook them a little (I did)
• The sauce recipe makes extra and you’ll want it for other things
• This BBQ chicken recipe works on a weeknight because most of the time is just waiting

The Story Behind This Recipe

I had a pint of strawberries that were getting soft and I didn’t want to waste them. I’d seen fruit-based BBQ sauces before but never made one, and I figured worst case I’d order pizza. Turns out roasting strawberries at 400 degrees changes them completely. They get jammy and concentrated and when you blend them with the other sauce ingredients they taste more like a chutney than fruit.

The grilled chicken with fruit sauce thing worked better than expected. I added the avocado basil sauce the second time I made it because the strawberry glaze was missing something creamy to balance it out.

What You Need

You’ll need a pint of fresh strawberries, which is usually about 2 cups worth. They don’t have to be perfect since you’re roasting them anyway but avoid anything moldy. For the chicken I used thighs because they’re forgiving and stay moist, and I got bone-in skin-on ones because the skin gets crispy on the grill. You’ll need salt and pepper for seasoning, nothing fancy.

The BBQ chicken recipe part needs whatever other sauce ingredients you usually keep around for BBQ sauce. I used ketchup, apple cider vinegar, brown sugar, a little garlic powder and some smoked paprika but I didn’t measure anything for the spices. Just taste as you go.

For the avocado basil sauce you need one ripe avocado, some plain Greek yogurt (maybe half a cup), and a handful of fresh basil leaves. The Greek yogurt makes it tangy and keeps it from turning brown as fast as straight avocado would. If you skip the yogurt it’ll still work but it gets that guacamole texture instead of being pourable.

You also need aluminum foil for the baking sheet and some oil for the grill grates.

How to Make Strawberry BBQ Chicken

Set your oven at 400 degrees and line a rimmed baking sheet with aluminum foil, lifting the edges well to catch all sticky juices. Spread strawberries evenly on the pan and bake them for 15 to 20 minutes. You’ll know they’re ready when the air smells fruity and they look soft and caramelized, bubbling slightly around the edges.

Take the strawberries out and let them cool just enough to handle, then move them into a medium saucepan. Add the rest of the sauce ingredients into that pan. Stir everything together and let the mixture simmer gently for 20 minutes, stirring now and then so nothing sticks.

Once the sauce has thickened and smells sharp with spice and sweetness, use an immersion blender directly in the pan to puree it until silky. If needed, transfer to a food processor and blend thoroughly. The sauce should look glossy and coat the back of a spoon.

While the sauce simmers, season the chicken thighs generously with salt and pepper. Heat your grill to medium-high and brush the grates with oil to prevent sticking.

Place the chicken on the grill, away from direct heat. Turn every 5 minutes, paying close attention to the skin crisping up and juices running clear. This should take about 20 minutes depending on how thick your thighs are.

Starting around the 3-minute mark, begin basting the grilled chicken with fruit sauce lightly every few minutes. Flip twice during this process to get an even glaze. You want thin layers that build up instead of one thick coat that’ll just burn.

For the final touch, move the thighs over direct heat and give them one last baste, letting the sauce caramelize slightly without burning. Check the internal temperature, aiming for a safe 165 degrees Fahrenheit. Since thighs vary, use your best judgment on timing.

Remove the chicken and let it rest; the juices will redistribute for a juicier bite. Meanwhile, toss avocado, plain Greek yogurt and fresh basil into a small food processor. Blend until combined but still with some texture, or mash well with a fork.

Pour this green drizzle into an airtight plastic bag, snip a small corner, and drizzle it artistically over your plated chicken. Finish with a sprinkle of finely minced fresh basil on top if you want an added fresh herb kick. The avocado basil sauce should be loose enough to drizzle but not watery.

What I Did Wrong the First Time

I put the sauce on the chicken way too early and it burned before the meat was even close to done. The sugar in the strawberries caramelizes fast, so if you start basting right away you’ll end up scraping off black bits and feeling annoyed. Wait until the chicken’s mostly cooked through, then add your glaze in the last 10 minutes or so. Also I didn’t oil the grill grates first and half the skin stuck to the metal, which was frustrating since crispy skin was the whole point.

Strawberry BBQ Chicken

By Emma

Prep:

40 min

Cook:

45 min

Total:

85 min

Servings:

4 servings

Ingredients

• 1 pint fresh strawberries
• Chicken thighs (quantity not specified)
• Salt and pepper to taste
• Avocado (amount not specified)
• Plain Greek yogurt (amount not specified)
• Fresh basil (amount not specified)
• Other sauce ingredients (not fully listed in source)

Method

1. 1 Set your oven at 400 degrees and line a rimmed baking sheet with aluminum foil, lifting the edges well to catch all sticky juices.
2. 2 Spread strawberries evenly on the pan and bake them for 15 to 20 minutes. You'll know they're ready when the air smells fruity and they look soft and caramelized, bubbling slightly around the edges.
3. 3 Take the strawberries out and let them cool just enough to handle, then move them into a medium saucepan.
4. 4 Add the rest of the sauce ingredients into that pan. Stir everything together and let the mixture simmer gently for 20 minutes, stirring now and then so nothing sticks.
5. 5 Once the sauce has thickened and smells sharp with spice and sweetness, use an immersion blender directly in the pan to puree it until silky. If needed, transfer to a food processor and blend thoroughly.
6. 6 While the sauce simmers, season the chicken thighs generously with salt and pepper.
7. 7 Heat your grill to medium-high and brush the grates with oil to prevent sticking.
8. 8 Place the chicken on the grill, away from direct heat. Turn every 5 minutes, playing close attention to the skin crisping up and juices running clear. This should take about 20 minutes.
9. 9 Starting around the 3-minute mark, begin basting the chicken with your strawberry BBQ sauce lightly every few minutes. Flip twice during this process to get an even glaze.
10. 10 For the final touch, move the thighs over direct heat and give them one last baste, letting the sauce caramelize slightly without burning. Check the internal temperature, aiming for a safe 165 degrees Fahrenheit. Since thighs vary, use your best judgment on timing.
11. 11 Remove the chicken and let it rest; the juices will redistribute for a juicier bite.
12. 12 Meanwhile, toss avocado, plain Greek yogurt and fresh basil into a small food processor. Blend until combined but still with some texture, or mash well with a fork.
13. 13 Pour this green drizzle into an airtight plastic bag, snip a small corner, and drizzle it artistically over your plated chicken.
14. 14 Finish with a sprinkle of finely minced fresh basil on top if you want an added fresh herb kick.

Nutritional information

Calories

Estimated 350

Protein

28g

Carbs

12g

Fat

18g

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Tips for the Best Strawberry BBQ Chicken

Don’t throw out the liquid that pools around the strawberries on the baking sheet. Pour it straight into your saucepan with the roasted berries because that’s where all the concentrated sugars are and it’ll make your BBQ chicken recipe way better.

Keep a damp paper towel near the grill. When the sauce starts to look too dark on one spot, you can wipe that area of the chicken quickly before it crosses into burnt territory. I learned this after ruining one thigh completely.

The avocado basil sauce turns brown faster than you’d think, so don’t make it more than 30 minutes before you need it. If you have to make it early, press plastic wrap directly onto the surface to keep air out.

Your chicken thighs won’t all finish at the same time if they’re different sizes. Take them off individually when they hit 165 degrees Fahrenheit instead of pulling everything at once. The smaller ones dry out if you wait for the big ones to catch up.

Save at least a quarter cup of sauce before you start basting. You’ll want clean sauce for drizzling on the plate and you don’t want to use the stuff that’s been on raw chicken.

Serving Ideas

I put this over plain white rice the first time and the sauce soaked into the grains, which was really good. The second time I served it with a simple cucumber salad dressed with just rice vinegar and salt because the BBQ sauce is already doing a lot.

Corn on the cob works if you’re already grilling. Throw it on while the chicken rests.

I also tried it in a wrap the next day with some shredded lettuce and it held up well cold. The avocado basil sauce gets thicker in the fridge so it doesn’t make everything soggy.

Variations

You can use bone-in chicken breasts instead but they dry out easier and you’ll need to watch the temperature more carefully. I’d stick with thighs unless you really hate dark meat.

Blackberries work instead of strawberries if you roast them the same way. They make the sauce darker and a little less sweet, which some people might like better. I tried raspberries once and they were too seedy even after blending.

If you don’t want to deal with the grill you can bake the chicken at 425 degrees for about 35 minutes and then broil it for the last 3 minutes with the glaze. You lose the char marks but it still tastes good and the skin crisps up under the broiler.

Skip the avocado basil sauce and just use sour cream mixed with lime juice if you need something faster. It’s not as interesting but it still cools things down when the grilled chicken with fruit sauce gets too sticky-sweet.

FAQ

Can I use frozen strawberries for this? Yeah but thaw them completely and drain off the extra liquid first. Frozen berries have more water and if you don’t drain them your sauce will be too thin and take forever to reduce down.

How do I know when the strawberries are roasted enough? They should look collapsed and jammy with some darker edges starting to caramelize. If they’re still holding their shape after 20 minutes give them another 5 minutes but watch them because they can burn fast after that point.

Can I make the BBQ sauce ahead? It keeps in the fridge for about a week in a sealed container. I actually think it tastes better the next day after the flavors sit together overnight. Just reheat it gently on the stove before basting.

What if I don’t have an immersion blender? Regular blender works fine but let the sauce cool for a few minutes first so hot liquid doesn’t explode out the top. Blend in two batches if you made a lot and leave the lid vent open with a towel over it.

My avocado sauce is too thick to drizzle. What do I do? Add water one tablespoon at a time and blend again until it’s pourable. Greek yogurt brands have different thicknesses so you might need more or less liquid depending on what you used.

Can I use boneless skinless thighs? Sure but you lose the crispy skin which is half the point. They’ll also cook faster, maybe 15 minutes total, so adjust your timing and start basting earlier in the process.

The sauce is burning on my chicken. What am I doing wrong? You’re either basting too early or your grill’s too hot. Move the chicken farther from the heat and don’t start glazing until the last 10 minutes when the meat’s almost done anyway.

How long does leftover chicken keep? 3 days in the fridge in an airtight container. The sauce gets stickier and darker as it sits but it still tastes fine. Reheat it in the oven at 350 degrees for about 10 minutes so the skin doesn’t get rubbery.

Can I use chicken drumsticks instead? They work but they take longer to cook through, maybe 25-30 minutes depending on size. The shape makes them harder to get an even glaze on but kids seem to like eating them more than thighs.

What if my strawberries are really sweet? Add an extra tablespoon of apple cider vinegar to the sauce to balance it out. Super sweet berries make the sauce taste more like dessert than BBQ and the extra acid fixes that.

Do I have to use Greek yogurt in the avocado sauce? Regular yogurt works but it’s thinner so use less of it. Sour cream also works and makes it richer but then it’s not really the same sauce anymore, just tastes different.

My chicken hit 165 degrees but it’s still pink near the bone. Is that okay? Bone-in thighs sometimes look pink even when they’re safe because of the bone marrow. As long as your thermometer says 165 degrees Fahrenheit in the thickest part you’re good and it’s not raw.

Can I double the sauce recipe? Yeah and you should because it’s good on other stuff. I’ve used leftover sauce on pork chops and as a dip for sweet potato fries. Just use a bigger pan for simmering so it doesn’t take forever to thicken.

The skin isn’t getting crispy. What’s wrong? Either your grill isn’t hot enough or you’re putting the chicken skin-side up instead of down first. Start skin-side down over medium-high heat for the first 7-8 minutes before you flip it.

How do I store leftover avocado basil sauce? It only keeps for about a day before it starts tasting weird and turning brown. I wouldn’t make extra on purpose because it’s fast enough to whip up fresh when you need it.

Can I use dried basil? Not really, it just doesn’t taste right in the avocado sauce. Fresh basil has a brightness that dried doesn’t have and the sauce ends up flat and boring without it. Just skip the basil completely if you can’t get fresh.

What do I do if my sauce is too spicy? Add more brown sugar a teaspoon at a time until it balances out. The sweetness cuts through heat pretty well and since this is already a sweet sauce anyway it won’t taste weird.

My grill doesn’t have temperature control. How do I know if it’s medium-high? Hold your hand about 6 inches above the grates and if you can only keep it there for 3-4 seconds before it gets uncomfortable that’s about right for this.