Photo: Oxmoor House
Prep Time
7 Mins
Cook Time
12 Mins
Yield
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

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.

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Ratings & Reviews

seaside725

TMorgan
July 02, 2015
great easy meal with wonderful flavor. 

Desiree6's Review

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

cybill234's Review

Desiree6
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

bostonsmaman
May 23, 2011
N/A

TMorgan's Review

seaside725
April 25, 2010
So delicious...could not be easier. Foolproof recipe.

sarahjones's Review

sarahjones
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

cybill234
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.