Peachy the Magazine

Blackberry Balsamic Glazed Chicken

This recipe is featured in our July 2017 Food + Entertaining article, Blackberry Season.

Blackberry Balsamic Glazed Chicken
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Blackberry Balsamic Glazed Chicken

Course: Main
Servings

4-6

servings

ingredients

  • For the marinade:

  • 2 cups blackberries, mashed

  • 1 cup olive oil

  • ½ cup balsamic vinegar

  • A few shakes of hot sauce (your choice)

  • 2 tablespoons sugar

  • 2 tablespoons steak seasoning

  • 6 chicken breasts, about 3 pounds total

  • For the glaze:

  • ½ cup cold water

  • 1 tablespoon cornstarch

  • ½ cup sugar

  • ¼ cup balsamic vinegar

  • 1 cup blackberries

Directions

  • In a medium bowl, mash the 2 cups of blackberries. Place in a large Ziploc bag, along with the olive oil, ½ cup balsamic vinegar, hot sauce, 2 tablespoons white sugar, and steak seasoning. Add the chicken and shake it up so everything gets all mixed together. Refrigerate for at least 4 hours, or up to 24. Turn every couple of hours. Heat grill to medium heat. If your chicken breasts are very thick, use a rolling pin or meat mallet to pound them down a bit. They will cook more evenly that way.
  • Prepare the glaze:
  • In a small saucepan combine cold water and cornstarch with a whisk. Turn the heat to medium. Add ½ cup sugar, ¼ cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Set over low heat and stir occasionally to keep warm while you cook the chicken. Grill the chicken for 3–5 minutes, then flip and cook for another 2–4 minutes. Use a meat thermometer for best results.
  • Serve the hot chicken with the warm glaze spooned over the top.

Notes