8-9mediumchicken thighs,bone-in, skin-on* see note below
1tbsphigh-heat oil,like avocado or grape seed oil
6 ozblackberries,fresh or frozen, (about 1 ½ cups)
2tbspwhite wine vinegar
1 tbspsweetener,use sugar or Lacanto Monkfruit sweetener with erythritol for sugar-free diet
1tbspwhole 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.
Want to use boneless, skinless chicken thighs instead of bone-in? Boneless thighs are just as tasty, but they won't look quite the same, as the blackberry glaze clings to the skin on bone-in skin-on thighs. But they'll still be delicious and they'll still have a tasty blackberry flavour. 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.
Prepare ahead! You can prepare the blackberry sauce ahead of time, then all you'll have to do is brown the chicken, add the sauce and pop it in the oven to bake.
If you want to grill this chicken instead of baking it, heat your grill to medium, then grill the 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.