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Barbecue Chicken Thighs with Blackberry Sauce

4 servings
Dinner

Characteristics

Dairy Free Gluten Free Low Sodium

Nutritional Facts Per Serving

413
Calories
26.9 g
Protein
21 g
Carbs
2.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 413
  • Fat 24 g
    • Saturated   6.7 g
    • + Trans 
  • Cholesterol 122 mg
  • Sodium   117 mg
  • Carbohydrate 21 g
    • Fibre   2.4 g
    • Sugars  
  • Protein 26.9 g
    • Vitamin A 7 %
    • Vitamin C 15 %
    • Calcium 3 %
    • Iron 16 %

Method

  1. Make sauce by placing the jam, vinegar, zest, chopped rosemary and water in a small pot set over medium-high heat. Cook until the jam is melted and well incorporated with the other ingredients. Stir in the blackberries and season with salt and pepper. Remove pot from the heat, cover sauce and set aside until needed below.  
  2. Heat barbeque or indoor grill to medium-high. Season the chicken with salt and pepper. Lightly oil the grill. Grill the chicken 4 minutes per side, or until cooked through. 
  3. When the chicken is almost cooked, set the pot of sauce back over the heat and bring to a simmer. Once cooked, arrange the chicken on a platter or plates, spoon over the sauce, garnish with rosemary sprigs and serve.

Recipe Options: Use four whole chicken legs or bone-in breasts instead of thighs. Cooking time may be 5 to 10 minutes longer depending on the size and thickness of the legs or breasts. Try blueberry jam and blueberries in the sauce instead of blackberry jam and blackberries.  Make the sauce a sweeter one by mixing in honey to taste.

Serving Suggestions

Try serving the chicken with steamed rice and a colourful, but simple, vegetable stir-fry made by cooking 2 cups broccoli florets, a cubed red bell pepper and a thinly sliced, medium carrot in a little hot oil 1 to 2 minutes. Add 1/2 cup chicken stock, some chopped fresh ginger and a 1/4 cup of teriyaki sauce. Cover and cook until the vegetables are firm/tender. Sprinkle, if desired, with toasted sesame seeds or sliced almonds.

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