Imperial Sugar
Imperial Sugar

Blueberry Glazed Chicken

Blueberry Glazed Chicken Imperial


Blueberry Sauce

  • 2 cups blueberries
  • 1/2 onion, sliced
  • 3/4 cup ketchup
  • 1/2 cup red wine vinegar
  • 1/2 cup Imperial Sugar Light Brown Sugar, packed 
  • 1 cup water
  • 1 teaspoon garlic, minced
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper


  • 3 pounds bone-in, skin-on chicken thighs
  • Salt
  • Pepper
  • 1 1/2 cups blueberry sauce
  • 1 tablespoon olive oil


  1. Add all blueberry sauce ingredients to a saucepan. Bring to a boil, stirring and breaking up blueberries with back of spoon. 
  2. Reduce heat to low and simmer for 30 minutes, stirring occasionally, until sauce is slightly thickened
  3. Remove sauce from heat, allow to cool and use to glaze chicken. Store remaining sauce, covered in fridge for up to one month.
  4. When ready to cook chicken, preheat oven to 425°F. Season chicken with salt and pepper. Stir together 1 cup sauce and olive oil, pour over chicken, turn to coat, and arrange on baking sheet skin side up.
  5. Bake 20 minutes. Brush chicken with remaining 1/2 cup sauce, return to oven and bake an additional 10 minutes.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.