Five-Spice Grilled Chicken Thighs with Blackberry Glaze |
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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Rev up simple grilled chicken thighs with aromatic Chinese five-spice powder—a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. The glaze thickens as it cools; simply reheat it in the microwave for 10 seconds for the right consistency. Ingredients:
1 tablespoon five-spice powder |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
8 (3-ounce) skinless, boneless chicken thighs |
cooking spray |
3/4 cup sugar-free seedless blackberry jam (such as smucker's) |
3 tablespoons cider vinegar |
1 tablespoon water |
3/4 teaspoon grated peeled fresh ginger |
fresh blackberries (optional) |
Directions:
1. Prepare grill.
2. Combine first 3 ingredients in a small bowl. Sprinkle spice mixture evenly over chicken. Place chicken on grill rack coated with cooking spray; cook chicken 6 minutes on each side or until done.
3. While chicken grills, combine jam and next 3 ingredients in a nonstick skillet. Simmer over medium-low heat 8 minutes or until glaze is reduced to 1/2 cup. Drizzle glaze evenly over chicken; garnish with blackberries, if desired. Serve immediately.
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