Blackberry Barbecue Sauce brings a nice, subtle sweetness to baked barbecue chicken. A side of garlicky green beans with breadcrumbs and shaved parmesan rounds out this early summer meal.

Blackberry Barbecue Sauce

Blackberry Barbecue Sauce

by Teresa Finney

Yield: approx. 2 cups | Cook time: about 1 hour



  • 2 tablespoons vegetable oil or leaf lard
  • 1 small yellow onion, diced
  • 4 large garlic cloves, smashed and peeled
  • 6 ounces fresh blackberries, rinsed
  • 2 chipotle peppers in adobo sauce (from a 7 ounce can)
  • 8 ounces (about 1 cup) tomato puree or ketchup
  • 4.5 ounces double concentrate tomato paste (1 tube)
  • 2 tablespoons spicy mustard
  • ¼ cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried Mexican or Italian oregano
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon smoked salt (optional)
  • ½ cup vegetable or chicken/beef stock
  • Kosher salt and black pepper, to taste


  1. Heat the oven to 425F and line a baking sheet with aluminum foil.
  2. Pat dry the chicken thighs and place either on a large plate or directly on the prepared baking sheet. In a small bowl mix together the salt, black pepper, and garlic powder.
  3. Sprinkle seasoning all over the chicken, making sure chicken is skin side up before roasting.
  4. Roast chicken for 25 minutes. Remove chicken from oven and brush Blackberry Barbecue Sauce all over the thighs. Flip chicken over so the thighs are skin side down this time. Continue to roast chicken for an additional 10 minutes.
  5. Remove chicken thighs from oven again. Brush on more Blackberry Barbecue Sauce all over the thighs and return to the oven one last time, skin-side up. Roast chicken for 10 more minutes, until skin has become sticky and dark in spots, or until a meat or instant-read thermometer inserted into the thickest part of the thigh muscle reads an internal temperature of 165F.
  6. Brush on more Blackberry Barbecue Sauce before serving if desired. Let chicken rest at least 5 minutes before serving.


  • Use this recipe as a guide.
  • Adjust measurements and ingredients as necessary.
  • Taste test as you go.
  • Have fun in the kitchen!

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.


Teresa Finney is a recipe writer living in Atlanta with a passion for gardening and good food. Check out Teresa’s Twitter page for more recipes, food inspiration, and more!

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