Looking for something different to do with chicken thighs? These oven-baked, one-pan Blackberry Glazed Chicken Thighs are glazed with a delicious, slightly sweet, slightly tangy sauce made with fresh or frozen blackberries. Keto-approved. This recipe includes instructions for both oven-baking or grilling chicken thighs.
These Blackberry Glazed Chicken Thighs are all cooked in one pan. This is a simple chicken dinner recipe that's bound to become a favourite!
There's no need to wait for blackberry-picking season to make this chicken dish. Fresh blackberries are readily available in the produce section of your supermarket, and you'll find frozen blackberries in the freezer section. I made this chicken thigh recipe with frozen blackberries.
Chicken thighs, either bone-in or boneless are usually my first choice when I want a chicken dinner. They're full of flavour and, unlike chicken breasts, they're don't tend to dry out if you accidentally overcook them. I have several favourite chicken thigh recipes:
- Honey Mustard Chicken with Turmeric
- Grilled Cajun Chicken Thighs
- Honey Lime Chili Chicken Thighs
- Easy Baked Lemon Chicken
- Easy Thai Baked Chicken
- and many more! Just search chicken thighs in the search box and you'll find more than 20 recipes here.
If I'm making a chicken dinner salad, on the other hand, I prefer using chicken breasts. They're tender, they slice easily and they look more appetizing in a salad than do thighs.
A few of my favourite chicken dinner salads
- Blackberry Balsamic Grilled Chicken Salad
- Caribbean Shredded Jerk Chicken Salad
- 30-Minute Chimichurri Chicken Dinner Salad
Ready to make something a little different with chicken thighs for a change? Let's do it! Here's a list of what you'll need. You'll find exact amounts in the recipe card below.
- bone-in, skin-on chicken thighs (see note below about using boneless thighs)
- blackberries: fresh or frozen. I was concerned that the blackberry seeds would be annoying, but they softened during cooking and we did not even notice them.
- white wine vinegar: or apple cider vinegar
- sweetener: sugar or Lacanto Monkfruit sweetener with erythritol for sugar-free diet
- whole-grain mustard (so tasty!)
- butter: cold, adds a delicious richness to the glaze
- sea salt and pepper: for seasoning the chicken
- parsley: for garnish
Here's a quick overview of what you'll do to make this recipe. Complete instructions are in the recipe card below.
Make the blackberry reduction sauce first as it takes a while to reduce.
While it's simmering, pre-heat the oven to 375° F.
Pat the chicken thighs dry and sprinkle with sea salt and pepper before browning them in an oven-proof skillet on the stove top.
Once browned on both sides, brush with part of the blackberry glaze and transfer to the oven to finish baking.
When they're almost done, brush with a little more glaze and return to the oven.
Transfer to a serving dish, sprinkle with freshly chopped parsley and serve with the remaining glaze.
Can I use boneless chicken thighs?
Yes! Boneless thighs are just as tasty, but they won't look the same, as the blackberry glaze clings to the skin on bone-in skin-on thighs. But they'll still be delicious!
You can reduce the cooking time. Just make sure they have reached an internal temperature of 165° F. to 170 °F. measured with an instant read meat thermometer before serving.
Can I grill these blackberry chicken thighs?
Yes! Heat your grill to medium, then grill the chicken thighs, covered for 15 minutes. Baste with half of the blackberry glaze and continue to cook, turning and basting until the thighs register 165° F. to 170 °F. measured with an instant read meat thermometer. Transfer to a serving dish, sprinkle with fresh chopped parsley and serve with the remaining glaze.
What to serve with keto blackberry glazed chicken
This colourful chicken dish looks even more appetizing when served with a light coloured grain or vegetable. Try it with rice, or cauliflower rice if you're following a low-carb or keto diet.
A simple side like steamed broccoli, roasted asparagus or Green Bean bundles would be delicious, too. Or go casual, and add a classic Spinach Salad with Creamy Avocado Dressing, or this colourful Strawberry Mango Arugula Salad.
Blackberry Glazed Chicken Thighs
- 8-9 medium chicken thighs, bone-in, skin-on* see note below
- 1 tbsp high-heat oil, like avocado or grape seed oil
- 6 oz blackberries, fresh or frozen, (about 1 ½ cups)
- ¼ cup water
- 2 tbsp white wine vinegar
- 1 tbsp sweetener, use sugar or Lacanto Monkfruit sweetener with erythritol for sugar-free diet
- 2 tbsp butter, cold
- 1 tbsp whole grain mustard
- sea salt and black pepper
- fresh parsley, for garnish
- Preheat oven to 375°F.
- Make the blackberry glaze. Combine blackberries, water, vinegar and sweetener in a small saucepan over medium heat. Mash the blackberries as you stir, and cook until the mixture is reduced to about ⅔ cup. Remove from the heat and stir in 2 tablespoons cold butter and the grainy mustard.
- Transfer half the glaze to a small bowl.
- Pat chicken thighs dry and sprinkle with sea salt and freshly ground pepper. Heat oil over medium heat in an oven-proof skillet. When it ripples, add the chicken thighs, skin side down. Sear for 4-5 minutes until golden brown, then turn and sear on the other side for 3 - 4 minutes.
- Drain excess oil, then brush with half the blackberry glaze.
- Transfer skillet to oven and bake at 375°F. for 30 minutes or until meat thermometer indicates an internal temperature of 170°F. Remove from oven, brush with a little more glaze, bake for an additional 5 minutes or so.
- Sprinkle with freshly chopped parsley and serve with the remaining blackberry sauce.
This recipe was adapted from Blackberry Glazed Chicken at Country Living Magazine.
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