Blackberry Fire Chicken is one of those recipes that brings a little excitement to the dinner table! Juicy chicken thighs are cooked in a sweet and spicy blackberry sauce made with fresh blackberries, jalapeño, serrano, honey, and a little lime. Every bite has that sweet-heat combo I love. If you like a little heat in each bite, you are going to want to try this one! And if you love sweet and spicy chicken, don’t miss my Jalapeño Peach Chicken next.
Ingredients & Substitutions
- Chicken thighs: Boneless, skinless chicken thighs stay juicy and work especially well with the sweet and spicy sauce. Season with kosher salt, black pepper, chili powder, and paprika before cooking. Boneless, skinless chicken breasts can also be used, but they may cook a little faster.
- Extra virgin olive oil: Used for cooking the chicken. You can use another neutral cooking oil if preferred.
- Blackberries: Fresh or frozen blackberries both work. If using frozen, there is no need to thaw them first.
- Jalapeño: Adds fresh, bright heat to the sauce. Leave the seeds in for more heat or remove them for a milder sauce. I like to have extra jalapeños on hand for garnish, too.
- Serrano pepper: Adds another layer of heat. You can omit it for a milder sauce.
- Blackberry preserves: Boosts the blackberry flavor and helps create the thick, glossy sauce. Seedless blackberry jam can also be used.
- Honey: Adds sweetness to balance the peppers and blackberries.
- Apple cider vinegar: Adds acidity and helps balance the sweetness.
- Soy sauce: Adds savory flavor and helps balance the sweet fruit. Use low-sodium soy sauce if preferred.
- Dijon mustard: Adds a little tang and depth to the sauce.
- Garlic: Freshly minced garlic adds the best flavor, but jarred minced garlic can be used.
- Red pepper flakes: Add more or less depending on how much heat you want.
- Kosher salt: Helps balance the flavors in the sauce.
- Lime juice: Adds a fresh, bright finish to the sauce. Fresh lime juice is best.
FAQs
Is Blackberry Fire Chicken very spicy?
It has a noticeable kick, but you can easily adjust the heat. Leave the seeds in the jalapeño for more heat, remove them for less, and adjust the red pepper flakes to taste. You can also leave out the serrano pepper for a milder sauce.
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts will work, but they can cook faster than thighs. Use a meat thermometer and cook the chicken to an internal temperature of 165°F.
Can I use frozen blackberries?
Absolutely! There is no need to thaw them first. Add the frozen blackberries directly to the skillet and allow a little extra time for them to soften.
Can I make the blackberry sauce less spicy?
Yes! For a milder sauce, remove the seeds from the jalapeño, omit the serrano pepper, and use less or no red pepper flakes. The blackberry preserves and honey will still give you plenty of sweet flavor.
Can I use a different kind of berry?
Blackberries are the star of this recipe, but you could experiment with raspberries or a mix of berries. Keep in mind that the flavor and consistency of the sauce may change.
How to Store Blackberry Fire Chicken
Refrigerator: Let the chicken cool, then store it with the sauce in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, place the cooled chicken and sauce in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a skillet over low to medium heat until warmed through. Add a splash of water if the sauce has thickened too much.
Blackberry Fire Chicken
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
- 2 cups fresh or frozen blackberries, no need to thaw frozen berries
- 1 medium jalapeño, thinly sliced (leave the seeds in for more heat), plus more for garnish
- 1 small serrano pepper, thinly sliced
- ⅓ cup (105 g) blackberry preserves
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons garlic, minced
- ½ teaspoon red pepper flakes, plus more to taste
- ½ teaspoon kosher salt
- 1 tablespoon lime juice, from about ½ lime
- Jalapeños, for garnish
Instructions
- Pat the chicken dry. In a small bowl, mix the salt, black pepper, chili powder, and paprika. Season both sides of the chicken evenly.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate and tent with foil.
- In the same skillet, add the sliced jalapeño and serrano pepper. Cook for 2 to 3 minutes, or until softened.
- Add the blackberries. Cook for 3 to 4 minutes, gently pressing some of the berries with the back of a spoon to release their juices while leaving some whole for texture.
- Stir in the blackberry preserves, honey, apple cider vinegar, soy sauce, Dijon mustard, garlic, red pepper flakes, salt, and lime juice. Simmer for 4 to 6 minutes, stirring often, until the sauce thickens into a glossy glaze that coats the spoon.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 1 to 2 minutes, allowing the chicken to heat through and become coated in the sauce.
- Garnish with sliced jalapeños and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
