Photo by: Photo: Oxmoor House

Five-Spice Grilled Chicken Thighs with Blackberry Glaze

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

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


  • 1 tablespoon five-spice powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 none (3-ounce) skinless, boneless chicken thighs
  • none 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
  • none 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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Nutritional Information

Amount per serving
  • Calories: 285none
  • Calories from fat: 41%
  • Fat: 13g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 2.9g
  • Protein: 30.6g
  • Carbohydrate: 17.3g
  • Fiber: 0.0g
  • Cholesterol: 112mg
  • Iron: 2.7mg
  • Sodium: 395mg
  • Calcium: 32mg

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Five-Spice Grilled Chicken Thighs with Blackberry Glaze Recipe