Saturday, January 16, 2016

blackberry balsamic glazed chicken... 20 minutes (plus marinating)

the goods:

2 cups blackberries, mashed
1 cup olive oil
1/2 cup balsamic vinegar
a few dashes of hot sauce
2 tablespoons sugar
2 tablespoons steak seasoning
6 chicken breasts, pounded to an even thickness

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

In a medium bowl, mash the 2 cups blackberries. Add berries to a large zip-top bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons sugar, and steak seasoning. Add the chicken and massage it around so everything gets coated and combined.
Refrigerate for at least 4 hours, or overnight. Turn every couple of hours.
Heat grill to medium heat. Grill the chicken 3-5 minutes, then flip and cook for another 3-5 minutes until cooked through.
While the chicken is grilling, prepare the glaze. In a small saucepan combine cold water and cornstarch with a whisk. Turn 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. Serve chicken with warm glaze spooned over the top.

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