FOOD + ENTERTAINING
BLACKBERRY BALSAMIC GLAZED CHICKEN
Serves 4–6
For the marinade:
2 cups blackberries, mashed
1 cup olive oil
½ cup balsamic vinegar
A few shakes of hot sauce (your choice)
2 tablespoons sugar
2 tablespoons steak seasoning
6 chicken breasts, about 3 pounds total
For the glaze:
½ cup cold water
1 tablespoon cornstarch
½ cup sugar
¼ cup balsamic vinegar
1 cup blackberries
In a medium bowl, mash the 2 cups
of blackberries. Place in a large Ziploc
bag, along with the olive oil, ½ cup
balsamic vinegar, hot sauce, 2 table-
spoons white sugar, and steak season-
ing. 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 of 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 sauce-
pan combine cold water and corn-
starch with a whisk. Turn the heat to
medium. Add ½ cup sugar, ¼ cup
balsamic vinegar, and 1 cup black-
berries. Mash the berries. Stir over
medium heat until the mixture thick-
ens, 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.
Use a meat thermometer for best results.
Serve the hot chicken with the warm
glaze spooned over the top.
Recipe by The Food Charlatan
SUMMER 2017
83