Blueberry BBQ Roast Chicken & Blueberry Corn Salsa Croissant Sandwich Recipe

Blueberry BBQ Roast Chicken & Blueberry Corn Salsa Croissants Recipe

I posted on the “Something Blue” Menu I made for my sister’s bridal shower yesterday and I had requests for the BBQ roast chicken sandwich recipe. This is a sweet, savoury, smoky, tangy and mildly spicy sandwich. It’s a BBQ pulled chicken marinated in Blueberry BBQ sauce and topped with a sautéed blueberry and corn salsa in a soft buttery croissant. And here is the recipe! Well sort of.

I actually rarely use recipes and I don’t measure. I like to get inspiration from recipes and cookbooks and I like to learn from them, but I also draw a lot from my own dining experiences. I’m a very “wing it” it kind of person and I like to work off of recipes. If it’s a challenging recipe or baking then I will follow a recipe closer, but otherwise I just go by my senses. Smell, feel, and taste… and whatever is on hand. I don’t write down recipes either because I rarely make the same thing twice, so please use this as a guideline if you plan on making them.


The blueberry BBQ sauce was inspired by the Blueberry BBQ sauce used for the beef brisket sandwich I had from Blue Smoke BBQ.

I decided to use chicken because it was for a bridal shower and I wanted to feature something lighter. Yes, this is considered “light” for me. Also there are rarely issues with chicken and everyone tends to eat it. If I were to make it for myself I would have used pork butt or shoulder.

The corn salsa was very last minute. Originally I was going to do a blueberry cream cheese, but then realized I had no colour, so I changed it to a corn salsa. I also wanted the blueberry to stand out more. I ended up sauteing it because raw blueberries might be random and I didn’t want them popping out as people were eating them. The blueberries were huge too and they weren’t going to fit into the sandwich very well especially with the added chicken. So how was I going to shrink them? Cook them!

Blueberry Barbeque (BBQ) Sauce

**My measurements are an estimate. Use only as a guide and apply according to personal taste.

  • 6 cups of blueberries (fresh or frozen)
  • 2/3 cup honey
  • 1/2 cup ketchup
  • 3 cloves garlic, minced
  • 1/2 cup chopped shallots/onions
  • 1/4 cup light brown sugar, packed
  • 1/3 cup Bourbon
  • 1/3 cup cider vinegar
  • 2 tbsp lime juice
  • 3 tablespoons Dijon mustard
  • 1 tbsp paprika
  • 1 tsp clove
  • 1 tbsp vegetable oil
  • Salt and pepper to taste
  • 1 teaspoon hot sauce to taste
1. In a large saucepan sautee the garlic and onions in oil.
2. Add the rest of the ingredients and cook over medium heat for 40-50 minutes until reduced and thickened.
3. Purée mixture until smooth.
4. Allow to cool and adjust seasoning as necessary. The flavours will settle out and change overnight if you plan to use it the next day.

Blueberry Corn Salsa

**My measurements are an estimate. Use only as a guide and apply according to personal taste.


  • 2 cups fresh corn kernels** (cooked)
  • 2 cups blueberries (fresh or frozen)
  • 3 tbsp red onions
  • 1 tbsp cilantro
  • 1/4 cup Blueberry BBQ sauce
  • 1/2 a lime + zest
  • Salt and pepper to taste
  • Optional: 3 tbsp black beans
  • Optional: minced jalapeño for spice
  • Green onions for garnish.
**You may use frozen corn, but it’s not the same. I prefer canned to frozen corn actually.
1. In a large saucepan sautee all the ingredients but the green onions. Set aside and allow to cool.

Blueberry BBQ Roast Chicken

  • 1 Whole Chicken
  • Blueberry BBQ Sauce
1. Score the chicken breast, legs and thighs.
2. Rub the sauce into the crevices and marinade the chicken for 4+ hours or better overnight.
3. Bake or grill your chicken until done. I baked it at 375°F.
4. Hand shred all the chicken meat. Remove bones. Skin optional.
5. If you have time, crisp the skin and use as a topping.
6. Add more Blueberry BBQ Sauce to pulled chicken and mix until flavour is desired.

Blueberry BBQ Roast Chicken & Blueberry Corn Salsa Croissants Assembly

1. Butter mini croissants on both sides so that it won’t get soggy. (1 whole chicken gave me about 50 mini croissants)
2. Spread layer of Blueberry BBQ Roast Chicken.
3. Spoon Blueberry Corn Salsa on top.
4. Garnish with green onions.
5. Serve hot, cold or room temperature. I served mine at room temperature and they were fine.


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