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!
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.
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
- Step 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.
- Step 2
Refrigerate for at least 4 hours, or up to 24. Turn every couple hours.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Serve the hot chicken with the warm glaze spooned over the top. Goes great with grilled corn and mashed potatoes!
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!