- Calories 285
- Caloriesfromfat 41%
- Fat 13g
- Satfat 3.6g
- Monofat 4.9g
- Polyfat 2.9g
- Protein 30.6g
- Carbohydrate 17.3g
- Fiber 0.0g
- Cholesterol 112mg
- Iron 2.7mg
- Sodium 395mg
- Calcium 32mg
Five-Spice Grilled Chicken Thighs with Blackberry Glaze
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
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
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Cooking Light Fresh Food Fast
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Desiree6's Review
This was very easy with minimal prep. A nice variation to standard baked chicken
cybill234's Review
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
N/A
TMorgan's Review
So delicious...could not be easier. Foolproof recipe.
sarahjones's Review
We made this tonight it was great! Lots of great flavors in this dish. Great way to spruce up chicken!
bostonsmaman's Review
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.
seaside725