I find it harder and harder every day to live up to my blue china

Grilled Chicken with Blueberry-Tarragon Sauce

2 cups blueberries
3 tablespoons chopped fresh tarragon
3 cloves garlic, minced
½ cup dry red wine or pomegranate juice
½ cup chicken broth
2 tablespoons honey
8 skin-on, bone-in chicken thighs
2 teaspoons smoked paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
2 lemons, halved
8 cups zucchini noodles
1 tablespoon olive oil



For Blueberry-Tarragon Sauce: In a large saucepan combine blueberries, 2 tablespoons of the tarragon, the garlic, wine, broth, and honey.

Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes or until sauce is reduced to about 1 1/4 cups.

Season with salt and ground black pepper. 

While the sauce simmers, season chicken thighs with paprika and 1/4 tsp. each salt and ground black pepper.

Grill chicken, covered, over indirect heat 30 minutes or until 175°F, turning once.

Add lemon halves to grill rack directly over heat the last 5 minutes. 

To serve, toss zucchini noodles with 1 Tbsp. olive oil, the remaining tarragon, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper.

Serve chicken with zucchini noodles, lemon halves, and sauce. Serves 4.