These blackberry chicken thighs pair golden, pan-seared chicken with a sweet-tart sauce made from blackberries, jalapeño, and serrano pepper. Fresh ginger adds warmth, while lime juice brightens the sauce just before serving. Serve with crispy roast potatoes to catch the extra sauce, or add classic coleslaw for a cool, crunchy side.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 tablespoons extra virgin olive oil
Blackberry Fire Sauce
- 1 medium jalapeño, thinly sliced, plus extra for serving
- 1 small serrano pepper, thinly sliced
- 2 teaspoons minced garlic
- 1 teaspoon freshly grated ginger
- 2 cups blackberries, fresh or frozen; leave frozen berries unthawed
- ⅓ cup (105 g) blackberry preserves
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 1 tablespoon fresh lime juice, about ½ lime
Instructions
- Season the chicken: Pat the thighs dry and unfold any tucked edges. Mix the salt, black pepper, chili powder, and paprika, then sprinkle evenly over both sides.
- Brown the thighs: Heat the oil in a large skillet over medium heat. Cook the chicken for about 5–6 minutes per side, until browned and the thickest part reaches 165°F. Work in batches if crowded. Transfer to a plate and cover loosely.
- Soften the peppers: Leave about 1 tablespoon of fat in the skillet. Add the jalapeño and serrano; cook for 2–3 minutes, stirring. Add the garlic and ginger and stir for 30 seconds.
- Cook the berries: Add the blackberries and cook until they release their juices, about 3–4 minutes, or longer if frozen. Crush some with a spoon and scrape up the browned bits from the pan.
- Reduce the sauce: Stir in the preserves, honey, vinegar, soy sauce, mustard, red pepper flakes, and salt. Simmer gently for 4–6 minutes, stirring often, until the sauce coats a spoon but still pours. Stir in the lime juice.
- Coat and serve: Return the chicken and collected juices to the skillet. Spoon sauce over the thighs and simmer for 1–2 minutes, until heated through. Garnish with extra jalapeño slices if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: approximately 450 calories per serving, based on 6 servings
Tips
- Adjust the heat: For a milder sauce, remove the peppers’ seeds and inner white ribs, omit the serrano, and start with a pinch of red pepper flakes.
- Watch the pan: Reduce the heat if the chicken’s seasoning starts to scorch. Keep brown pan drippings for the sauce, but wipe away any blackened bits.
- Use texture as your guide: Frozen berries may need extra simmering time. If the sauce gets too thick, stir in water, 1 tablespoon at a time.
- Taste before serving: Tart berries may need a little more honey; very sweet preserves may need an extra squeeze of lime.
Storage and Reheating
- Refrigerate: Store chicken and sauce in a shallow, airtight container within 2 hours of cooking, or 1 hour if the temperature is above 90°F. Refrigerate for up to 3–4 days, following USDA leftover storage guidance.
- Freeze: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm in a covered skillet over low heat with a splash of water, stirring the sauce occasionally, until the chicken reaches 165°F.
