This chicken recipe is inspired by a meeting I had some years ago at a grilling demo sponsored by the Weber folks in Portland, OR. I came up with this idea to make use of the area’s iconic berries, in season at the time. I don’t remember much about the day now, except that all of the invited chefs grilled out on the rooftop of a downtown building without catching anyone or anything on fire, and that everyone loved this dish.
Tips for Making Your Own Sauce
Once you start making your own sauces, you’ll never want to buy them again. If you really want to DIY it, you can try making your own stock, too, either chicken or vegetable. But we all have to start somewhere. The great thing about making your own sauces is that you can taste them as you go and get them to the flavor you want, instead of just going with what you bought. So, taste as you make it and take the time to get it to just right. In this recipe, you also want to pay attention to how much the berries disintegrate, because you can always get them softer, but you can’t go back once they lose their solidity. With any home cooking, it’s important to experiment based on what you (or whoever you’re cooking for!) like, because in your own kitchen, you’re the boss.
Recipe by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce
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