Best 12 Blackberry 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.

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.

BLACKBERRY BALSAMIC CHICKEN

Steps:

• Heat the olive oil in a skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides, 2 to 3 minutes per side. While the chicken breasts are cooking, whisk together the chicken broth, thyme, blackberry spread, and balsamic vinegar.
• Once the chicken breasts have browned on both sides, pour in the blackberry sauce, and bring to a simmer. Reduce heat to medium-low, and simmer until the chicken breasts are no longer pink in the center, about 15 minutes. Turn the chicken breasts over halfway through cooking. Serve with the reduced blackberry sauce. For a thicker sauce, mix cornstarch with about 2 teaspoons of water, and stir into simmering sauce; let cook until thickened, about 1 minute.

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.

SPICY GLUTEN-FREE CHICKEN AND CHEDDAR WAFFLES WITH BLACKBERRY-MAPLE SYRUP

Steps:

• Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
• Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
• Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
• Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
• Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
• Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
• Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

PECAN CRUSTED CHICKEN WITH BLACKBERRY WINE SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Season the chicken with salt and pepper.
• In a bowl, combine the milk and egg.
• In another bowl, combine the pecans, bread crumbs and flour.
• Dip the chicken in the milk and egg, then coat with the pecan mixture.
• Saute the chicken in oil until browned on all sides.
• Transfer the chicken to a baking dish.
• Bake at 350 degrees for about 10 minutes, or until the juices run clear when pierced at the thickest part.
• Sauce: combine the preserves and wine in a saucepan and heat through, stirring occasionally.
• Serve the chicken with the blackberry wine sauce drizzled over it.

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.

HOT BLACKBERRY BBQ CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine blackberries, ketchup, 1/4 cup water, jalapenos, vinegar, honey, garlic, and liquid smoke in a small saucepan. Stir in lime juice and bring to boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes.
• Mix together cornstarch and 1 tablespoon water in a cup; stir mixture into the sauce. Simmer until slightly thickened and syrupy, about 5 more minutes. Remove from heat and set aside.
• Toss wings with oil in a large bowl. Season with salt and pepper and toss until evenly coated.
• Cook wings on the preheated grill, turning occasionally, until cooked through, 20 to 25 minutes.
• While the wings are cooking, pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining to squeeze out the last remaining drops of sauce from the residue.
• Place grilled wings into a large, clean bowl. Add hot blackberry BBQ sauce and toss until well coated. Serve hot.

BLACKBERRY BRANDY BBQ SAUCE (FOR CHICKEN)

Steps:

• 1. Mix all together in bowl.
• 2. Bake chicken for 1/2 hour, THEN top with the sauce.
• 3. Bake for an additional 15-20 mins.
• 4. *the sauce itself will taste very sweet, BUT after baking some of the sweetness will cook off. This stuff is delicious!

CRUMB-COATED CHICKEN & BLACKBERRY SALSA

Steps:

• In a small bowl, combine the first six ingredients. Cover and refrigerate until serving., Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Place the flour, egg and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in egg, then coat with crumbs., In a large skillet, cook chicken in oil over medium heat for 4-6 minutes on each side or until no longer pink. Serve with salsa.

LIME CHICKEN WITH BLACKBERRY SALSA

Steps:

• Finely grate zest from limes. Cut limes crosswise in half; squeeze juice from limes. Place peels, lime juice, oil, pepper flakes and salt in a large dish or bowl. Add chicken and turn to coat. Refrigerate 4 hours or overnight. , In a bowl, combine blackberries, tomatoes, green onions, cilantro and salt., Drain chicken, discarding marinade. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°. Serve with salsa.

GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA

Steps:

• Step 1 Preheat grill to medium-high. Step 2 Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil. Step 3 Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice. Step 4 While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve. RECIPE TIPS Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)