Description
Delicious boneless chicken thighs glazed with a sweet and tangy blackberry sauce.
Ingredients
Scale
- ½ cup (160 g) blackberry preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, (minced)
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- 2 pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, (thinly sliced)
- 1 cup (144 g) fresh blackberries
Instructions
- To a medium bowl, add blackberry preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, pepper, and red pepper flakes. Mix until fully incorporated and set aside.
- Pat chicken dry with paper towels.
- In a small bowl, combine salt, pepper, and chili powder. Sprinkle the seasoning mixture evenly over the chicken thighs.
- To a large nonstick skillet over medium heat, add olive oil. Once hot, add chicken thighs. (Depending on the size of your skillet, you may need to work in batches.) Cook chicken for 5 minutes, then flip and reduce the heat to medium-low. Continue cooking for another 5 minutes, or until the internal temperature reaches 165°F. Remove chicken from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
- Raise the heat to medium. To the same skillet, add sliced jalapeño pepper and cook for 3 minutes, stirring occasionally. Add blackberries to the skillet and cook for another 3 minutes, gently pressing some of the berries with the back of a spoon to release their juices, while leaving others whole for texture.
- Pour the blackberry glaze into the skillet with the blackberries and jalapeños. Stir to coat everything evenly and let simmer for 1 to 2 minutes until slightly thickened.
- Return the chicken to the skillet. Spoon glaze over the top, and cook for 1 to 2 minutes more, or until the chicken is warmed through and well coated in the glaze.
- Serve warm.
Notes
- Feel free to adjust the spice level by adding more or less jalapeño pepper.
- This dish pairs well with rice or a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 450
- Sugar: 30g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg