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Five-Spice Grilled Chicken Thighs with Blackberry Glaze

Yield: 4 servings

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

  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. #
    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.

  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 — March 21, 2012 at 5:14 am

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

  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 🙂

  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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