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
1 tablespoon five-spice powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (3-ounce) skinless, boneless chicken thighs
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)
How to Make It
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.
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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Easy. Ended up searing on the stovetop then baking. Used bone in chicken thighs and black raspberry jelly. Had to buy the five spice powder at an ethnic grocery- not avail at Dominick's. Served with jasmine rice.
Yum! I made some modifications, and it was outstanding. I used blueberries vs blackberries & made the glaze with: 4 tbsp Bonne Maman wild blueberry preserves (has sugar), 3 tbsp blueberry-cassis vinegar, 1 cup frozen blueberries, 1/2 tsp ginger. I used breast paillards, but the thighs will probably taste even better. Can't wait to try w/ blackberries. Served w/ shaved fennel bulb and brown rice.
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