This tender chicken is marinated, grilled, and then topped with a delicious Blackberry-Balsamic Glaze. It is easy to throw together and perfect for using up those summer berries!Â
Charlotte stopped me in the middle of reading her a book today to inform me of the correct pronunciation of the word “patent.” She’s FOUR. She CAN’T READ.
Apparently it’s not pronounced “pay-tent” leather. Don’t judge me, okay. I have my 4-year-old for that.
Eric is always calling me out on my terrible pronunciation. I am well-read and have a decent vocabulary. But you never have to read it out loud, so how should I know?
I read “arrogant” wrong for years as a kid and thought it was pronounced “aggorant.” One time as a tween I came up to my mom and asked her what whores-dwoveres were. (Hors d’oeurves) Don’t even get me started on “rendezvous.” Or the time I pronounced “fatigue” as “fat-ig-you” in front of an entire church congregation. Yep, never gonna live that one down.
Today we’re making Balkberry Blasamic Glazed Chicken! Just kidding. A couple weeks ago after my epic battle with the thorns, I had several gallons of fresh blackberries. So naturally I made 4 of these Fresh Blackberry Glace Pies. (Count em, FOUR. Worth it.)  And then I still had some and decided I wanted to do something savory. And glazey. Savorazy.
The marinade for this chicken is based off this ever-popular Balsamic Grilled Chicken with Spicy Honey-Bacon Glaze. I changed it up and added smashed berries, but be aware that this turns your chicken a violent shade of purple on the outside. I love it! So colorful. But if you are short on berries, you can use the marinade from the original recipe and just use the berries in the glaze. Either way would be tasty.
The glaze is adapted from another super popular recipe on my blog, Brown Sugar Balsamic Pork Tenderloin. I really like the blackberry-balsamic combo, it totally works. Hooray for summer grilling! Have a great weekend everyone!
Do you guys give up? Or are you thirsty for more?
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Blackberry Balsamic Glazed Chicken
Ingredients
For the marinade:
- 2 cups blackberries, mashed
- 1 cup olive oil
- 1/2 cup balsamic vinegar
- hot sauce , a few shakes of your choice brand
- 2 tablespoons white sugar
- 2 tablespoons steak seasoning
- 6 chicken breasts, about 3 pounds total
For the glaze:
- 1/2 cup water, cold
- 1 tablespoon cornstarch
- 1/2 cup white sugar
- 1/4 cup balsamic vinegar
- 1 cup blackberries
Instructions
- 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.
- Refrigerate for at least 4 hours, or up to 24. Turn every couple hours.
- 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.
- 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.
- Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes or so. I highly recommend a meat thermometer.
- Serve the hot chicken with the warm glaze spooned over the top. Goes great with grilled corn and mashed potatoes!
Nutrition
Other recipes to try!
Balsamic Grilled Chicken with Spicy Honey-Bacon Glaze << one of the most popular recipes on my site!
Brown Sugar Balsamic Pork Tenderloin:Â (make this!)
Prosciutto-Wrapped Chicken with Asparagus:
Raspberry Balsamic Meatballs (Slow Cooker):
Blackberry Hoisin Ginger Pork Tenderloin from Carlsbad Craving
Blackberry and Jalapeno Chicken Sandwiches from Cooking for Keeps
Salmon with Blackberry Brandy Sauce from Steamy Kitchen
What kind of steak seasoning did you use? I want to make this recipe right away. It sounds and looks amazing! Thanks for sharing.
Hi Catherine! I use Montreal Steak Seasoning, from McCormick. Enjoy the chicken! It’s the perfect time of year for it!
I teach a monthly cooking class at our local library, and I’m always looking for easy, but unusual foods to demonstrate. This was so easy. The ingredients are easy to find (I used frozen blackberries, thawed) and the actual prep and cooking of dish is so simple. The chicken is so flavorful and tender – not too vinegary which I was happy about, and the glaze has just the right balance of tart and sweet. Many in the class were surprised that you could make a savory dish with berries. I think this marinade and glaze would also be delicious on pork, and I’m going to try the glaze on some baked salmon later this week. Thanks for the recipe!
How fun! I want to go to your cooking class! That’s awesome. I bet this would be good on pork or salmon, thanks for the idea!
This looks amazing…
Thanks Gayatri!
Shot in the dark here, but were you reading Fancy Nancy?
Always trying to find new ways to make chicken and so glad I stumbled upon this; it was delicious! For me, I will decrease the amount of sugar in the glaze next time but other than that – this is wonderful and will definitely become a summer-time chicken staple in my house!
We are forever teasing my mom about the time she pronounced “character” as sha-rack-ter in front of her grade school class :)
The chicken looks insane, it will be on our table for dinner tomorrow.
HA! That’s awesome. I will pronounce it that way next time I’m feeling fancy :)
Bahahah you and my Mom….Same thing. It gets me every time, I know exactly what she’s trying to say, but it just comes out all wrong.
Also, love this chicken. Love that glaze. Love the colors. Love everything. And love you for linking my recipe. :)
haha oh gosh I hate when I mispronounce something! My husband never lets me live it down! And yes to this recipe! I am all about ANYTHING with blackberries right now!
This chicken is gorgeous! I can totally see my 3 year old being the one to correct me on my language someday — she already knows better than me in some many areas! ;)
A few years ago, Shawn mispronounced “minute” as in “minute detail”. Instead of saying my-newt he said it normal like minute. For once I actually felt smarter than him! Loving this chicken Karen. I’m all about berries in the spring. Yum!
What a lovely idea, Karen! I’ve never done a berry glaze on a savory food – this sounds perfect! Also, don’t worry…we all have those words we pronounce our own way. For me, that’s ramekin…I know it’s ram-eh-kin, but I mix my French and English together and just call it ram-kin.
Char and I are soulmates. I just love making fun of people for terrible pronunciations. Let’s hang out – bring Char so we can judge together. (omg this chicken!)
HAHAHA I have the same problem with my 8 year old. She has been correcting us for a long time on anything we don’t say correctly. This chicken looks killer and totally worth the thorn battle in my opinion!
Ha! I can relate, I dread it when my piano teacher pulls out the music dictionary… :P Methinks I might just make this sometime soon – it looks delicious, in a purplish kind of way! ;)
So basically that blackberry balsamic glaze is going on everything I make from now on! :)