Blackberry Chile Chicken

Fitmencooking.com

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Pat chicken thighs dry using a paper towel. Spray them with a little oil (avocado, olive, etc.) and place them in a mixing bowl. Add the spices and thoroughly rub and toss the chicken in the marinade until evenly coated. Place in an airtight container or sealable plastic bag, and place in the fridge for at least 1 hour or overnight (which will give you the deepest flavor).

Step 2

2. Place a small saucepan or nonstick skillet over medium heat. Add the fresh or frozen blackberries. Cover and cook for about 6-8 minutes. As the blackberries soften, smash them with the back of a spoon until all have burst and released their juices. Reduce heat to low-medium. Add in balsamic vinegar, garlic powder, chili powder, lime, honey and a little bit of water if needed. Stir well to combine. Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens to your desired consistency. If you prefer a smoother glaze, strain through a fine mesh sieve or blend until smooth. Season to taste with sea salt and pepper.

Step 3

4. Preheat oven to 425°F / 220°C / Gas 7. Line a baking sheet with foil or parchment and place a wire rack on top (optional, for better air circulation). Bake chicken for 20 minutes, skin-side up. Brush with glaze, then return to oven for 5–10 more minutes, OR until the chicken is cooked through (165°F / 75°C) and the glaze is shiny and sticky. Optional: Set the oven to Broil on High for 1–2 minutes to caramelize the glaze slightly. WATCH it though – it’ll burn fast because of the sugars in the sauce.

Step 4

3. Preheat grill to medium-high heat (low flame or light burning coals). Remember to oil the grates. One thing I like to do is slice any citrus fruit or onion in half, pour a little oil on one of the flat sides, then rub the lemon/onion over the grates to oil them. Grill chicken thighs for 4 – 5 minutes per side, until the edges are charred and almost cooked through. Brush with blackberry glaze during the last few minutes of cooking, flipping and basting both sides to build up a sticky lacquer. Remove when internal temp reaches 165°F / 75°C.

Step 5

5. Lightly cover the chicken with foil and let it rest for 5 – 10 minutes. Garnish and enjoy! This will last in the fridge in an airtight container for 4 – 6 days.