The Recipes

Montana Huckleberry Chicken

I had no idea that huckleberries were such a Montana thing... but they are.  Walk into just about any store and you have huckleberry taffy, gummi bears, lollipops, tea, and chocolate bars.  Of course, I had to get a few good Montana foodstuffs!

You can substitute your favorite bbq sauce here or make a quick and easy version with items you likely already have in your pantry.  But if your find yourself in Big Sky country, do yourself a favor and pick some up.

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Montana Huckleberry Chicken


- 1 boneless, skinless chicken thigh

- 2-3 T. Huckleberry BBQ sauce

- 3/4 c. shredded or thinly-sliced cabbage

- 1/2 jalapeno, thinly sliced and seeds and ribs removed

- 2 T. apple cider vinegar

- 1 T. Greek yogurt

- salt

- pepper

- blended oil

Preheat the oven to 400 degrees.  

Heat 1 T. of oil in an oven-safe pan.  Season the chicken with salt and pepper and add it to the pan.  Cook for 2-3 minutes on each side, allowing a golden brown crust to develop.  Slather the bbq sauce onto the chicken and transfer the pan to the oven.  Cook in the oven for 12-14 minutes.

Combine the cabbage, vinegar, yogurt, and jalapenos. Season with salt and pepper.  You can make this ahead - the flavors will marry the longer it sits.

Remove the chicken from the oven and let it rest for 3-4 minutes before slicing.  Plate the chicken with the slaw alongside.