One of my all time favorite dishes to make is a five spice chicken thigh, with sweet blackberry glaze. This is a dish that will not only impress your friends, but may very well shut down your tastebuds as you know them.

For the uninitiated five spice is a wonderful spice mixture that you can find in your local Asian grocery store. Can I just say that I’m ashamed I haven’t bumped the shelves early in my local Asian market?

fivespice

Most five spice can contain a variety of spices, the basic five spice contains:

You can use five spice on fatty meats like duck, pork or goose. You can use it as a marinade or a rub too. It smells like the savory cousin of cinnamon. Not a lot of households have it in the pantry, but I know mine will never NOT have it. (Yep, double negative used to show emphasis.)

Anyhow, now that you’re familiar with five spice, lets jump right to the recipe.

INGREDIENTS

1 tablespoon five-spice powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 (3-ounce) skinless, boneless chicken thighs
Cooking spray
3/4 cup blackberry jam, I used Bama brand
3 tablespoons cider vinegar
1 tablespoon water
3/4 teaspoon grated peeled fresh ginger
Fresh blackberries

INSTRUCTIONS

  1. Get your grill ready with some cooking spray.
  2. Combine first 3 ingredients in a small bowl. Sprinkle the spice mixture evenly over your chicken thighs. Then throw the chicken thighs on grill. Then cook chicken 6 minutes on each side or until done.
  3. While chicken grills, combine jam and next 3 ingredients in a nonstick skillet. Simmer over medium-low heat 8 minutes or until glaze is reduced to 1/2 cup. Drizzle glaze evenly over chicken and garnish with blackberries. Serve immediately.

I recommend you pair your entree with roasted asparagus. If that’s the case, then you’ll want to prepare and throw the asparagus in the oven BEFORE you start the entree. This way everything will be done at the same time.

BONUS: PERFECT ROASTED ASPARAGUS

  1. Pull your baking sheet out and wrap it with aluminum foil. Preheat oven to 425 degrees.
  2. Cut the thick, whitish bottoms off the asparagus (asapragui?). Then lay on baking sheet.
  3. Drizzle extra virgin olive oil over asparagus.
  4. Cook for 12-15 minutes or until tender.
  5. Pamper those green lovelies with kosher salt.

So there you have it, one of my all-time favorite dishes to make. I’m begging you to go out and make this. Your mouth will love you for it.

Have you made this dish? Post a comment below and share your experience! Would you change anything?

Five Spice Chicken Thighs with Sweet Blackberry Glaze