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

the goods:

marinade:

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

glaze:

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.