Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 cup blueberry preserves
- 1/4 cup balsamic vinegar
- 2 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
Method: Indirect grilling
- Set the EGG for indirect cooking at 375°F/191°C.
- Season chicken thighs with salt, pepper, garlic powder, and paprika.
- Grill skin-side down for 15 minutes.
- Mix blueberry preserves, balsamic vinegar, and mustard to make sauce.
- Flip chicken and brush with blueberry sauce.
- Grill for another 15-20 minutes until internal temperature reaches 165°F.
- Serve with extra sauce on the side.
