Photo: Oxmoor House
Prep Time
7 Mins
Cook Time
12 Mins
4 servings (serving size: 2 chicken thighs and 2 tablespoons 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

How to Make It

Step 1

Prepare grill.

Step 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.

Step 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.

Chef's Notes

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Ratings & Reviews


July 02, 2015
great easy meal with wonderful flavor. 

Desiree6's Review

September 09, 2012
This was very easy with minimal prep. A nice variation to standard baked chicken

cybill234's Review

August 25, 2012
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.

Cagair's Review

May 23, 2011

TMorgan's Review

April 25, 2010
So delicious...could not be easier. Foolproof recipe.

sarahjones's Review

April 05, 2010
We made this tonight it was great! Lots of great flavors in this dish. Great way to spruce up chicken!

bostonsmaman's Review

February 01, 2010
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.