Five-Spice Grilled Chicken Thighs with Blackberry Glaze

Five-Spice Grilled Chicken Thighs with Blackberry GlazeRecipe
Photo: Oxmoor House
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.

Prep: 7 minutes; Cook: 12 minutes


4 servings (serving size: 2 chicken thighs and 2 tablespoons glaze)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 285
Caloriesfromfat 41 %
Fat 13 g
Satfat 3.6 g
Monofat 4.9 g
Polyfat 2.9 g
Protein 30.6 g
Carbohydrate 17.3 g
Fiber 0.0 g
Cholesterol 112 mg
Iron 2.7 mg
Sodium 395 mg
Calcium 32 mg


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)


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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