Blackberry Glazed 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.

BLACK RASPBERRY GLAZED CHICKEN WITH WILD RICE STUFFING

Steps:

• Sprinkle chicken with salt, paprika and garlic powder. Set aside.
• Prepare rice according to package directions, substituting broth for water.
• Toss rice with almonds. Set aside.
• Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
• Place some rice on one breast,.
• Roll and secure with toothpicks.
• Dust with flour.
• Repeat with remaining breasts.
• Melt butter in 9x13 pan and roll breasts in butter.
• Bake 40 minutes at 325º.
• Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
• Serve with additional rice, if desired.

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.

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 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-GLAZED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix jam and mustard.Cover and grill chicken 4 to 5 inches from medium heat 10 minutes. Turn chicken brush with jam mixture. Cover and grill 10 to 15 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken topped with blackberries.1 Serving: Calories 225 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 110mg Carbohydrate 22g (Dietary Fiber 2g) Protein 27g% Daily Value: Vitamin A 0% Vitamin C 8% Calcium 2% Iron 6%Diet Exchanges: 1 Starch, 3 Very Lean Meat, 1/2 FruitBetty's TipLike a black raspberry, blackberries are large and sweet when ripe. Their color ranges from black to purplish black.