Recipes: Entree

Oregon Blueberry BBQ Sauce & Kabobs

Bursting with fresh blueberry flavor, this fruit BBQ sauce features the perfect balance of sweet, spicy and tangy notes. In about 15 minutes, you can have a homemade sauce that will elevate every summer meal on the table.




  • BBQ Sauce

    • 2 1/2 cups fresh blueberries

    • 1 Tbs. olive oil
    • 1/2 cup yellow onion
    • 1/2 cup Jalapeño 
    • 4 garlic cloves
    • 1/2 cup ketchup
    • 1/2 cup chicken stock 
    • 1/3 cup apple cider vinegar 
    • 6 Tbs. brown sugar 
    • 2 Tbs. molasses 
    • 1 tsp red cayenne pepper
    • 3/4 tsp. salt 
    • 1/4 tsp. black pepper 
    • 1 tsp. yellow mustard 


  • In a medium saucepan, heat oil over medium heat. Add onion and jalapeños and cook until fragrant and soft. Stir in garlic and cook for another 1-2 minutes. Add in blueberries, chicken stock, ketchup, vinegar, brown sugar, molasses, cayenne pepper, salt, black pepper, and mustard and return to a boil. Simmer for about 20 minutes or until the sauce has thickened. Let cool. Puree the sauce in a food processor or blender. Store in the refrigerator for up to two weeks.


  • For the chicken:

    • 1-2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
    • Oregon Blueberry BBQ Sauce for marinade 
  • For the veggies:

    • 1 small green zucchini sliced into 1/2-inch rounds
    • 1 small yellow zucchini sliced into 1/2-inch rounds
    • 1 red bell pepper, cut into 1-inch pieces
    • 1 orange bell pepper, cut into 1-inch pieces
    • 1 red onion cut into 1-inch chunks with a few layers still together
    • 1 1/2 Tbs. olive oil
    • salt and pepper, to taste 


  • Add the chicken pieces to a Ziplock bag or airtight container and cover with Oregon Blueberry BBQ Sauce. Make sure that all of the chicken is coated. Refrigerate for at least 1 hour and up to 4 hours. 
  • If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
  • Place the zucchini rounds and chopped bell peppers in a mixing bowl. Drizzle with olive oil and sprinkle with salt and pepper, toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together.
  • Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
  • Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.
  • Drizzle with additional Oregon Blueberry BBQ Sauce and enjoy!