Gerry found a recipe on the Food Network. This is slightly adapted from one by MICHAEL SYMON.
In a small bowl, combine 1 T. coriander, 1 T. paprika and 1 T. salt.
Pat 8 boneless, skinless chicken thighs dry with paper towels, season on both sides with the
spice mixture and place in a gallon-size zip-top bag. Refrigerate for several
hours but preferably overnight.
Brush the chicken thighs with olive oil and grill, basting with the sauce.
Blackberry Barbecue Sauce
3 pints fresh blackberries
12 oz. dark beer
1/2 c. peach balsamic vinegar
1/2 c. Moderna balsamic vinegar
1 cup red wine vinegar
1/2 c packed light brown sugar
1 onion, sliced
1 clove garlic, minced (or 1 T. roasted garlic)
1 habanero pepper, seeded and diced
1T. ground chipotle chile powder
1T. finely ground coffee
1T. ground coriander
1 T. ground cumin
In a large saucepan, combine the blackberries, beer,
vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander
and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours.
Carefully puree the sauce in a blender or food processor, then strain or not (seeds are not obnoxious.)
Store extra sauce for the future.
