Black Balsamic Glazed Chicken
For the marinade:
2 cups blackberries, mashed
1 cup olive oil
1/2 cup balsamic vinegar
a few shakes hot sauce of your choice
2 tablespoons white sugar
2 tablespoons steak seasoning
6 chicken breasts, about 3 pounds total
For the glaze:
1/2 cup cold water
1 tablespoon cornstarch
1/2 cup white sugar
1/4 cup balsamic vinegar
1 cup blackberries
In a medium bowl, mash the 2 cups blackberries. Add to a large ziplock bag, along with the olive oil, 1/2 cup balsamic vinegar, hot sauce, 2 tablespoons white sugar, and steak seasoning. Add the chicken and shake it up so everything gets all mixed together.
Refrigerate for at least 4 hours, or up to 24. Turn every couple hours.
Heat grill to medium heat. If your chicken breasts are very thick, use a rolling pin or meat mallet to pound them down a bit. They will cook more evenly that way.
Prepare the glaze: in a small saucepan combine COLD water and cornstarch with a whisk. Turn the heat to medium. Add 1/2 cup sugar, 1/4 cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Set over low heat and stir occasionally to keep warm while you cook the chicken.
Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes or so. I highly recommend a meat thermometer.
Serve the hot chicken with the warm glaze spooned over the top. Goes great with grilled corn and mashed potatoes!
Pairs Well With
The blackberries can be purchased from a local farmers market in the summer season. The Chicken can also be purchased from a local farm. The other ingredients are more likely to be imported from other countries. The balsamic vinegar could be purchases locally, depending on your resources.