Red, white and blueberry grilled chicken

Whisk a wet rub of oil, plenty of salt, black pepper, paprika, chipotle, cayenne and minced garlic; coat the chicken breasts thoroughly.

Wrap and refrigerate about two hours (overnight is probably fine).

Melt white sugar in a saucepan over medium without stirring until it just turns past clear to golden; turn off the heat and add the vinegar.

Back on medium-high, add fresh blueberries; bring to a simmer, then simmer on medium-low four or five minutes until the berries collapse and it thickens; adjust with water or reduce.

Season with a pinch of salt and black pepper; strain, pushing through with a spatula. Serve warm or at room temperature.

Pat off excess rub on paper towels; grill about four minutes per side, giving a half turn for grill marks.

Rest a minute; slice on the diagonal and fan over sauce on the plate; drizzle more sauce over and garnish with three blueberries.