Serves 4
Time: 50 minutes plus 4 hours to marinate
For marinade:
- 1½ cups blackberries, fresh or frozen and defrosted, mashed
- ¾ cup olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon granulated garlic
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon hot sauce, such as sriracha (or small pinch cayenne pepper)
- 4 chicken breasts (approximately 900 grams total)
For glaze:
- 1 tablespoon cornstarch
- ½ cup cold water
- 1 cup blackberries, fresh or frozen
- ½ cup granulated sugar
- ¼ cup balsamic vinegar
For marinade:
In a large zip-top plastic bag, combine blackberries, olive oil, balsamic vinegar, granulated sugar, granulated garlic, pepper, salt, paprika, rosemary, thyme, onion powder, hot sauce and chicken. Massage it all together so chicken is completely coated in marinade. Refrigerate for at least 4 hours and up to 18 hours, turning every few hours.
For glaze:
Stir cornstarch into water and set aside.
In a small saucepan over medium heat, combine blackberries, sugar and balsamic vinegar, stirring to mash the berries. Once berry mixture starts to simmer, stir in cornstarch mixture and continue stirring until berry mixture thickens, about 4 minutes. Reduce heat to low and stir occasionally to keep warm while cooking the chicken.
To cook the chicken on a grill:
Preheat grill to 400°F.
Remove chicken from marinade and pat gently with a paper towel. Discard marinade. Place chicken on grill and close the lid, allowing it to cook for 6 to 8 minutes. Flip and cook for another 6 to 8 minutes. Cooking time will vary depending on the size of chicken breast. Use a meat thermometer to determine when it is finished cooking; the internal temperature needs to reach 165°F.
Remove chicken from grill and cover it immediately with aluminum foil. Let it rest for 8 minutes. Serve chicken with warm glaze spooned over the top.
To cook the chicken in the oven:
Preheat oven to 375°F.
Remove chicken from marinade and pat gently with a paper towel. Discard marinade. Place chicken on a lightly oiled rack on a baking tray and place on top rack of oven for about 35 minutes. Use a meat thermometer to determine when it is finished cooking; the internal temperature needs to reach 165°F.
Remove chicken from oven and cover it immediately with aluminum foil. Let it rest for 8 minutes. Serve chicken with warm glaze spooned over the top.