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 with a blackberry glaze.
These Blackberry Glazed Chicken Thighs are all cooked in one pan. Easy recipe, easy clean-up! This is a simple chicken thigh recipe that's bound to become a favourite!
❤️Why this recipe works
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've made this blackberry chicken recipe with both fresh or 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 don't tend to dry out if you accidentally overcook them. Chicken breasts are fabulous in chicken dinner salads.
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 to bake or grill these chicken thighs with blackberry sauce. 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.
- You'll start by making the blackberry reduction sauce, 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 stovetop.
- 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 blackberry sauce. That's it! Easy-peasy and oh-so-delicious!
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 with lots of blackberry flavour.
You can reduce the cooking time. Just make sure the chicken pieces have reached an internal temperature of 165° F. measured with an instant-read meat thermometer before serving.
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. 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 blackberry chicken
This colourful blackberry chicken 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.
Or go casual, and add a classic Spinach Salad with Creamy Avocado Dressing, or this colourful Strawberry Mango Arugula Salad.
More chicken recipes
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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.
You can reduce the cooking time to bake thighs. Make sure they have reached an internal temperature of 165° F. measured with an instant-read meat thermometer before serving.
This recipe was adapted from Blackberry Glazed Chicken at Country Living Magazine.
This post has been updated with extra information to make it more helpful!