- 2 lb chicken drumsticks
- 2 Tb butter
- 2 Tb olive oil
- 2 shallots, thinly sliced
- 2 C fresh blueberries
- 1/2 C balsamic vinegar (Rosemary Orange Balsamic would be delicious!)
- 1/4 C honey
- salt and pepper, to taste
- In a medium saute pan, heat butter and olive oil. Add shallots, blueberries, vinegar, honey, and spices.
- Saute over medium heat until blueberries just collapse.
- Prepare foil packet by lining two layers of foil with parchment paper.
- Place drumsticks in packet in alternating fashion. Pour sauce over top.
- Wrap tightly. Let marinate in fridge up to overnight, or put packet directly on medium hot grill.
- Cook 35 minutes, or until chicken is cooked through and juices run clear.
As seen on Twin Cities Live July 15, 2016