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Blackberry balsamic glazed chicken breasts served on a white plate with fresh blackberries and balsamic glaze

Blackberry Balsamic Glazed Chicken

Juicy grilled chicken breasts marinated in a fresh blackberry balsamic blend and topped with a rich homemade blackberry balsamic glaze. A bold, flavorful summer dinner ready in minutes off the grill.
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 4 hours
Total Time 4 hours 22 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 724
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups blackberries mashed, for the marinade
  • 1 cup olive oil for the marinade
  • 1/2 cup balsamic vinegar for the marinade
  • hot sauce a few shakes of your preferred brand
  • 2 tbsp white sugar for the marinade
  • 2 tbsp steak seasoning Montreal steak seasoning recommended
  • 6 chicken breasts about 3 lbs total
  • 1/2 cup cold water for the glaze
  • 1 tbsp cornstarch must be whisked into cold water first
  • 1/2 cup white sugar for the glaze
  • 1/4 cup balsamic vinegar for the glaze
  • 1 cup blackberries for the glaze

Equipment

  • Large ziplock bag
  • Small saucepan
  • Whisk
  • Grill
  • Meat thermometer
  • Rolling pin or meat mallet

Method
 

  1. In a medium bowl, mash the 2 cups of blackberries until broken down. Add them to a large ziplock bag along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, white sugar, and steak seasoning. Add the chicken breasts, seal the bag, and shake well until everything is evenly coated.
  2. Refrigerate for at least 4 hours or up to 24 hours. Turn the bag every couple of hours for even marinating. Do not skip this step.
  3. When ready to cook, heat your grill to medium heat. If your chicken breasts are very thick, pound them to an even thickness using a rolling pin or meat mallet.
  4. Make the glaze: In a small saucepan, whisk together the cold water and cornstarch first, then turn the heat to medium. Add the sugar, balsamic vinegar, and blackberries. Mash the berries as the mixture heats. Stir continuously until the glaze thickens, about 4 minutes. Keep warm over low heat.
  5. Grill the chicken for 3 to 5 minutes on the first side, then flip and cook another 2 to 4 minutes until the internal temperature reaches 165 degrees F.
  6. Spoon the warm blackberry balsamic glaze generously over each piece of chicken and serve immediately.

Notes

The blackberry marinade will turn the outside of the chicken a deep purple color. This is completely normal. If short on blackberries, skip the berries in the marinade and use them only in the glaze. Always use a meat thermometer to confirm doneness at 165 degrees F. Store leftovers in the fridge for up to 4 days. Keep glaze in a separate container. Freeze cooked chicken for up to 3 months.