Meltdown Chicken with Blackberry Heat Sauce
Juicy seared chicken coated in a sweet and spicy blackberry sauce—bold, fruity, and fiery in all the best ways.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Fusion / American-Inspired
- Diet: Gluten Free
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs or breasts
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
For the Blackberry Heat Sauce:
1 1/2 cups fresh or frozen blackberries
1/3 cup honey or brown sugar
2 tablespoons balsamic vinegar
1 tablespoon lime or lemon juice
1 small red chili, finely minced (or 1/2 teaspoon chili flakes)
1 teaspoon grated fresh ginger
1 clove garlic, minced
Pinch of salt
Instructions
Season the Chicken: Pat chicken dry and season both sides with salt, pepper, smoked paprika, and garlic powder.
Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Remove and set aside.
Make the Sauce: In the same skillet, add blackberries, honey, balsamic vinegar, citrus juice, chili, ginger, garlic, and salt. Simmer over medium heat for 8–10 minutes, stirring and lightly mashing berries, until sauce thickens and becomes glossy.
Combine: Return chicken to the pan and spoon sauce over it. Simmer together for 5 minutes, allowing flavors to soak into the chicken.
Finish and Serve: Remove from heat, let rest briefly, and serve hot.
Notes
Spice Level: Adjust chili to taste—use chili flakes for milder heat or more fresh chili for extra kick.
Serving Suggestions: Serve over mashed potatoes, jasmine rice, or creamy polenta to catch all the sauce.
Berry Swap: Try raspberries or a berry mix if blackberries aren’t available.
