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Blackberry Balsamic Glazed Chicken

Serves Serves 4-6     adjust servings


For the marinade

  • 2 cups blackberries, mashed
  • 1 cup olive oil
  • 1/2 cup balsamic vinegar
  • a few shakes hot sauce of your choice
  • 2 tablespoons white sugar
  • 2 tablespoons steak seasoning
  • 6 chicken breasts, about 3 pounds total

For the glaze

  • 1/2 cup cold water
  • 1 tablespoon cornstarch
  • 1/2 cup white sugar
  • 1/4 cup balsamic vinegar
  • 1 cup blackberries


  1. In a medium bowl, mash the 2 cups blackberries. Add to a large ziplock bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons white sugar, and steak seasoning. Add the chicken and shake it up so everything gets all mixed together.
  2. Refrigerate for at least 4 hours, or up to 24. Turn every couple hours.
  3. Heat grill to medium heat. If your chicken breasts are very thick, use a rolling pin or meat mallet to pound them down a bit. They will cook more evenly that way.
  4. Prepare the glaze: in a small saucepan combine COLD water and cornstarch with a whisk. Turn the heat to medium. Add 1/2 cup sugar, 1/4 cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Set over low heat and stir occasionally to keep warm while you cook the chicken.
  5. Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes or so. I highly recommend a meat thermometer.
  6. Serve the hot chicken with the warm glaze spooned over the top. Goes great with grilled corn and mashed potatoes!