Grilled Chicken with Berry Mojito Sauce

Still looking for something to do with all those beautiful Northwest berries? This Berry Mojito sauce is what’s up next.  Zesty with lime, zingy with mint, it’s just like the classic cocktail.  And  yes, there’s a bit of rum in there, too.  The summery sauce is a breeze to make, and it might just be your next favorite thing to do with grilled chicken.

Chicken thighs are called for in this recipe, but you can just as easily use tenderloins, or baste a whole chicken with it.  Give it a try on pork or seafood as well.  I used a smaller amount of blackberries than were called for in the recipe and made the difference up with some of the blueberries that I have so much of.  I also substituted agave for the 2 tablespoons of molasses and 1 tablespoon of light brown sugar in the original recipe, thinking that this sauce could be a whole lot better with a more neutral sweetener.  As always, add as you go, making your sauce as sweet as you like.

So grab those berries and get going.  Let’s soak up that summer while it lasts.

Grilled Chicken with Berry Mojito Sauce 

Berry Mojito Sauce

  • 2 teaspoons vegetable or extra-virgin olive oil
  • 2 tablespoons finely chopped shallots
  • 1 package (6 ounces or 1 1/3 cup) blackberries
  • 1/2 package (3 ounces or 3/4 cup) blueberries
  • 3 tablespoons fresh lime juice
  • 1-2 tablespoons agave, or sweetener of choice
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons gold or amber rum
  • 2 tablespoons chopped fresh mint
  • grated zest of 1 lime


  • 12 boneless, skinless chicken thighs or tenderloins
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

Heat oil in a small saucepan over medium-high heat.  Add shallots and cook, stirring occasionally until softened, about 2 minutes.  Add berries, lime juice, agave (or other sweetener), salt, and pepper.  Bring to a simmer over medium heat, stirring often until reduced to about 1 1/2 cups, about 6 minutes.  Remove from heat and stir in rum, mint, and lime zest.  Let cool and remove 1/4 cup sauce for brushing over chicken.

Pre-heat grill to high.  Season chicken with salt and pepper.  Adjust grill to medium-high.  Grill chicken, turning occasionally, until golden brown and cooked through, brushing chicken with reserved sauce during last three minutes.  Serve hot with remaining sauce.

– adapted from    


Donna Ferguson

Donna Ferguson

I love to cook, garden, and write about all the things in Vancouver and the Northwest that make life so great.

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