This recipe is featured in our July 2017 Food + Entertaining article, Blackberry Season.
Blackberry Balsamic Glazed ChickenCourse: Main
- 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
- 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.
- Recipe by The Food Charlatan