Pulled Chicken with Blackberry BBQ paired with Dreaming Tree Chardonnay

With the Cincinnati sun shining bright and summer right around the corner, Fiona couldn’t resist making her mouthwatering Pulled Chicken with Blackberry BBQ for the DMB band and crew. At home, we recommend pairing the dish with the Dreaming Tree Chardonnay.




Serves 4-6 people

Pulled Chicken

  • 3 boneless skinless chicken breasts
  • 6 boneless skinless chicken thighs
  • (Can use all breasts or thighs depending on taste)
  • 1 large yellow onion, minced
  • 4 cloves garlic, minced
  • 2 T extra virgin olive oil
  • 1 T fresh oregano, minced
  • 1 T fresh thyme, minced
  • 2 two-inch strips orange zest
  • 1/2 cup chicken stock
  • 2 cups Blackberry BBQ Sauce, recipe follows

Blackberry BBQ Sauce

  • 2 T extra virgin olive oil
  • 1 white onion, finely chopped
  • 4 cloves garlic, minced
  • 2 T tomato paste
  • 2 cups blackberry jam
  • 1/4 cup molasses
  • 1 cup ketchup
  • 1/2 cup apple cider vinegar
  • 1 T dry mustard
  • 1 t smoked paprika
  • 1 t ginger powder
  • 1 chipotle pepper in adobo, minced (seeds removed if you don't like too much spice)
  • 2 cups fresh blackberries
  • Salt and pepper



Blackberry BBQ Sauce

  1. Sauté onions and garlic in olive oil over medium heat until soft and beginning to brown.
  2. Add tomato paste and cook for another minute or two.
  3. Add remaining ingredients. Bring to a boil, reduce heat and cook for 15-20 minutes, stirring occasionally. Remove from heat and cool.
  4. Puree and strain to remove blackberry seeds. If sauce remaining in pan is very loose, transfer to a pot and reduce over medium-high heat until desired consistency reached.

Pulled Chicken

  1. Pre-heat oven to 325 degrees.
  2. Place chicken in oven-safe pan, in a single layer.
  3. Sauté onions and garlic in olive oil and transfer to the pan with the chicken.
  4. Add remaining ingredients and mix thoroughly. Cover with parchment paper and tightly wrap with aluminum foil.
  5. Place in oven and cook for 1 1/2-2 hours (Check at 1 1/2 hours). Remove from oven and cool for 15-20 minutes.
  6. Transfer chicken to a separate pan or bowl. With two tongs or forks, shred chicken into bite-sized pieces.
  7. Once chicken is shredded and sauce reduced, mix together and reheat chicken if necessary.

Serve warm or room temperature with remaining BBQ sauce on the side. Delicious with potato salad and coleslaw.