Directions
Step 1
Make the sauce: To a meals processor, add the blueberries and a pair of tablespoons of the vinegar. Pulse to interrupt up the berries and get some juices flowing.
Step 2
Switch the pulverized berries to a medium pot and add the sugar, chile flakes, bay leaf, cinnamon stick, and remaining vinegar. Convey to a simmer over medium warmth, then flip the warmth to low, cowl the pot, and cook dinner, stirring often, for 1 hour.
Step 3
Rigorously switch the new sauce to a blender. Take away the knob from the highest of the blender lid and canopy with a dish towel to forestall an explosion. Mix the sauce till it’s as clean as doable, then pressure by a fantastic mesh sieve immediately again into the pot. Convey to a simmer over medium-low warmth and cook dinner, stirring often, till the sauce has diminished by about one-third of its authentic quantity, 25–half-hour. It ought to coat the again of a spoon and have the viscosity of maple syrup. Set the sauce apart to relaxation for 8–24 hours. It’s going to hold for months, coated, within the fridge.
Step 4
Make the hen: Warmth a fuel or charcoal grill to to 350°F. Convey the hen to room temperature half-hour earlier than you propose to grill, then season with salt and black pepper.
Step 5
Place the hen, pores and skin facet up, on the grill and shut the lid. Prepare dinner, coated, for 20 minutes. Baste with the blueberry sauce each 5 minutes for an extra 20 minutes, maintaining the lid closed between basting. Utilizing tongs, flip the hen and proceed cooking, basting with the blueberry sauce each 5 minutes and maintaining the lid closed between basting, till the pores and skin is caramelized and a thermometer inserted into the thickest a part of a thigh reads 165°F, about 10 minutes extra.
Step 6
Take away the hen from the grill, toss in ½ cup of the blueberry sauce, and put aside to relaxation for 10 minutes. Carve the hen into six or eight items and toss as soon as extra in one other ½ cup of the blueberry sauce. Serve the hen heat or at room temperature.
