Grilled Chicken with BBQ Plum Sauce

This recipe features bone-in chicken marinated in a tangy balsamic-plum marinade, then grilled to perfection with a sweet plum sauce.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 40

Marinating time 8

Total Time 9

Servings

Calories 543kcal

Author Amee

4 bone-in, skin-on, chicken breasts
For the plum purée:
1 cup dried plums
6 tbsp water
For the plum marinade:
½ cup plum purée
½ cup balsamic vinegar -use a good quality balsamic for best flavor
¼ cup olive oil
¼ cup brown sugar
¼ cup freshly squeezed lemon juice
3 cloves garlic -minced
1 tsp Accent seasoning *you can sub with dried oregano if you don't want to use this flavor enhancer
½ tsp salt
½ tsp pepper
For the plum BBQ sauce:
¼ cup dried plums -about 6
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp plum purée
2 tbsp fresh lemon juice -you can also use orange juice here
1 tsp garlic powder
2 tbsp butter

First prepare the plum purée. Combine 1 cup dried plums and 6 tbsp of hot water in a food processor and process until smooth. Transfer to a measuring cup and set aside.
Now, prepare the marinade. Combine ½ cup plum purée, ½ cup balsamic vinegar, ¼ cup olive oil, ¼ cup brown sugar, ¼ cup lemon juice, minced garlic, Accent seasoning, and salt and pepper. Whisk until blended. Add chicken breasts to the marinade and pour into a sealed container. Refrigerate overnight (best marinated for at least 8 hours to tenderize).
Preheat the grill to 400 degrees F. While the grill is preheating, prepare the basting sauce.
Finely chop the remaining ¼ cup of prunes and place into a small saucepan. Add 2 tbsp of balsamic vinegar, 2 tbsp sugar, 2 tbsp plum purée, 2 tbsp lemon juice, and 1 tsp of garlic powder. Cook on medium heat until the mixture starts to bubble, then remove from the heat and stir in the butter. Set aside while you grill the meat.
Place the chicken, skin side down, and cook for 5 minutes to crisp the skin, then turn off one side of the grill (if using a gas grill) and place the chicken bone side down on that side to cook over indirect heat.
Cook on indirect heat for 30-40 minutes until the chicken reaches a safe internal temp of 165 degrees F. when tested with a meat thermometer. Baste with the BBQ plum sauce for the last 5 minutes of cook time.

Marinate overnight. For the most flavorful and tender chicken, marinate the chicken overnight (8-12 hours). The longer the chicken marinates, the more the flavors penetrate and the juicier the meat.

Finish over indirect heat. After initially searing the chicken skin-side down to get a crispy exterior, move the chicken to indirect heat. This method helps cook the chicken evenly without burning the skin.

Baste at the end. Baste the chicken with the plum sauce during the last 5 minutes of grilling. This prevents the sugars in the sauce from burning and ensures a sticky, flavorful glaze. Remember, the marinated grilled chicken is delicious with or without the BBQ sauce. You can leave it off if preferred.

Let It rest. After grilling, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making for a more flavorful and moist bite.