Five-Spice Grilled Chicken Thighs with Blackberry Glaze

In yesterday’s post I mentioned my addiction withdrawals from Downton Abbey. Then on the Today Show yesterday they interviewed most of the cast from Mad Men, my other favorite time period (if you could call the 1960s a period) television show. I had totally forgotten Mad Men is premiering with a 2 hour episode this Sunday. Yipeeee! Looks like I have something to fill the Downton void.

Mad Men is another show that was a little boring at first but then become just plain addictive. If you haven’t seen it, just watch it for the makeup and wardrobe. It’s crazy to think about what a different world it was during the different eras when both these shows are set.

I’ll never forget the episode where Don’s agency is tasked to market Budweiser because it’s so foreign to Americans. With the internet, the thought of anything being too foreign has slowly dwindled away. Betty Draper wouldn’t serve these chicken thighs to her family, the flavors are probably a little too exotic. Or perhaps she would, thinking them new and different and a step away from the boring casseroles of the 50s? Either way, you should definitely serve these chicken thighs now in 2012. They’re simple, fast, fresh, and tasty. Today’s recipes don’t get much better than that!

Recipe Rundown
Taste: These chicken thighs are bursting with unique, interesting flavor. I wasn’t sure if the flavor combination was going to be well received but these thighs were a hit.
Texture: The chicken is slightly crisp on the outside thanks to the spice rub and perfectly moist and tender inside thanks to the thigh meat. The blackberry preserves in the glaze make it thick and luscious.
Ease: Super easy. Would be perfect for a weeknight dinner.
Appearance: This recipe looks pretty gourmet, especially for how easy it is.
Pros: A unique twist on what might otherwise be a boring recipe.
Cons: None.
Would I make this again? Yes.

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Five-Spice Grilled Chicken Thighs with Blackberry Glaze

Yield: 4 servings

Ingredients:

1 tablespoon Chinese five-spice powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (3-ounce) boneless, skinless chicken thighs
3/4 cup seedless blackberry preserves
3 tablespoons cider vinegar
3/4 teaspoon grated peeled fresh ginger
Fresh blackberries, for garnish

Directions:

Preheat grill.

Combine five-spice powder, salt, and pepper in a small bowl. Sprinkle mixture evenly over chicken. Place chicken on an oiled grill rack and cook for about 6 minutes per side, or until chicken is cooked through and has an internal temperature of 165 degrees F. Let chicken rest for 5 minutes.

Meanwhile, combine blackberry preserves, vinegar, and ginger in a nonstick skillet. Simmer over medium-low heat for about 8 minutes or until reduced to 1/2 cup.

Drizzle glaze over chicken and garnish with blackberries. Serve immediately.

   

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7 Responses to “Five-Spice Grilled Chicken Thighs with Blackberry Glaze”

  1. #
    1
    Alaina@FabtasticEats — March 20, 2012 at 12:32 pm

    Yum! I have blackberries sitting in my fridge! What a perfect use for them!

  2. #
    2
    spiffycookie — March 20, 2012 at 2:02 pm

    How funny I posted a recipe with a blackberry glaze today too. Never thought I would mix that berry with meat but I love it.

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    3
    jenny — March 21, 2012 at 12:59 am

    is this possible with chicken breast too? ive got them practically stockpiled in my freezer.

    • handleheat replied: — March 21st, 2012 @ 5:14 am

      Definitely!! Just make sure you grill (or cook however you prefer) to an internal temperature of 165 degrees F.

  4. #
    4
    elaine — March 21, 2012 at 6:25 am

    i don't have a grill – how long and at what temp would you bake them at? this looks delicious! thanks :)

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    5
    Bailey Dare — January 21, 2013 at 9:33 pm

    What a WoNdErFuL recipe!! I stumbled upon this when the calling of five spice caught my eye. I purchased some a while back and have only used it in a single dish. I substituted rice wine vinegar for the cider vinegar and blueberry preserves for the blackberry. I also pan seared the chicken then covered it for about 10 minutes. Wow! The flavor of the chicken and the ginger in the berry sauce takes this dish to another level. Quick and Easy. Great way to spice up your weeknight dinner.

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