Blackberry Chicken Recipes

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

FRENCH BLUEBERRY BALSAMIC CHICKEN RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• If you are using frozen blueberries thaw them and reserve both the berries and the juice.
• Season the chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
• In a large skillet, set over medium heat, melt the butter into the oil. Brown the chicken breasts for 3 minutes on each side, until they turn golden brown. Transfer the browned chicken to an ovenproof baking dish.
• Add the shallots to the pan and cook, stirring constantly, for 2 minutes. Add the blueberries and any blueberry juice, balsamic vinegar, honey, rosemary, and the remaining salt and pepper to the pan. Bring the mixture to a rapid boil. Reduce the heat and allow it to simmer, uncovered, for 5 minutes.
• Pour the blueberry balsamic sauce over the browned chicken, place a lid on the baking dish, and cook it in the preheated oven for 30 to 40 minutes, until the chicken is thoroughly cooked.
• Allow the chicken to rest at room temperature for 10 minutes, and then serve hot.
• Enjoy.

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

HOT BLACKBERRY BBQ CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine blackberries, ketchup, 1/4 cup water, jalapenos, vinegar, honey, garlic, and liquid smoke in a small saucepan. Stir in lime juice and bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes.
• Mix together cornstarch and 1 tablespoon water in a cup; stir mixture into the sauce. Simmer until slightly thickened and syrupy, about 5 more minutes. Remove from heat and set aside.
• Toss wings with oil in a large bowl. Season with salt and pepper and toss until evenly coated.
• Cook wings on the preheated grill, turning occasionally, until cooked through, 20 to 25 minutes.
• While the wings are cooking, pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining to squeeze out the last remaining drops of sauce from the residue.
• Place grilled wings into a large, clean bowl. Add hot blackberry BBQ sauce and toss until well coated. Serve hot.

BALSAMIC-BLACKBERRY CHICKEN

Steps:

• Heat oil in a skillet over medium-high heat. Saute onion until soft and translucent, about 5 minutes.
• Meanwhile, sprinkle 1/4 teaspoon salt and thyme over chicken. Add chicken to the skillet. Saute chicken until no longer pink in the middle, 6 to 7 minutes per side. Transfer chicken to a serving plate and reduce heat to medium.
• Add remaining salt, jam, vinegar, and pepper to the skillet. Stir constantly until jam melts, about 1 minutes. Spoon sauce over chicken and serve.

BLACKBERRY CHICKEN

Steps:

• Place chicken in a zip lock bag. Gently flatten to 1/4-inch thickness. Season both sides with salt and pepper.
• Heat oil in a large nonstick skillet over medium-high heat. Cook chicken until no longer pink in the middle, about 6 minute per side. Remove from heat, cover and keep warm.
• Add remaining ingredients to skillet. Cook over medium heat until warmed through, about 4 minute.
• Spoon sauce over chicken. Serve with green beans, if desired.

BLACKBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion and saute till translucent.
• Sprinkle salt, pepper, and thyme over the top of the chicken. Add chicken to skillet and saute 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium low. Add preserves, vinegar, and salt and pepper, stirring constantly until the preserves melt. Spoon the sauce over chicken to serve.

BLACKBERRY BALSAMIC CHICKEN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, 2 to 3 minutes per side. While the chicken breasts are cooking, whisk together the chicken broth, thyme, blackberry spread, and balsamic vinegar.
• Once the chicken breasts have browned on both sides, pour in the blackberry sauce, and bring to a simmer. Reduce heat to medium-low, and simmer until the chicken breasts are no longer pink in the center, about 15 minutes. Turn the chicken breasts over halfway through cooking. Serve with the reduced blackberry sauce. For a thicker sauce, mix cornstarch with about 2 teaspoons of water, and stir into simmering sauce; let cook until thickened, about 1 minute.