Blackberry Ginger Balsamic-Glazed Chicken

Serves: 4-6    


For the marinade:

2 cups blackberries, mashed (you will need more later in this recipe)

1/2 cup Flying Olive Lemon or Lime Extra Virgin Olive Oil

1/2 cup Flying Olive Blackberry Ginger Balsamic Vinegar (you will need more later)

A few drops of the hot sauce of your choice, optional

2 Tbsp white sugar or sweetener of choice (I used Splenda)

2 Tbsp steak seasoning (I used Montreal Steak Seasoning)

6 chicken breasts, about 3 pounds total

For the glaze:

1/2 cup cold water

1 Tbsp cornstarch

1/2 cup white sugar

1/4 cup Flying Olive Blackberry Ginger Balsamic Vinegar

1 cup blackberries


Prepare and Marinate the Chicken:

In a medium bowl, mash the 2 cups of blackberries. Add to a large zip-lock bag, along with the Flying Olive Extra Virgin of Choice, 1/2 cup Blackberry Ginger Balsamic Vinegar, hot sauce, if desired, 2 Tbsp sweetener, and steak seasoning. Add the chicken and flip the bag to coat the chicken.Refrigerate for at least 4 hours, or up to 24. Flip the bag every few hours as convenient.

Heat the grill or grill pan to medium heat.

Prepare the glaze:

In a small saucepan, combine the cold water and cornstarch with a whisk. Turn the heat to medium. Add 1/2 cup sugar, 1/4 cup Flying Olive Blackberry Ginger Balsamic, 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. It should thicken.

Drain the marinade from the chicken and discard the marinade. Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes. Be careful not to turn the heat up as the chicken could burn. With an instant-read thermometer, check to be sure the chicken has reached 165 degrees F.

Serve the hot chicken with the warm glaze spooned over the top.

Inspired by a recipe on the website The Food

Submitted by Barb L.