Served at the 2023 Berries & BarBQ Wine Trail, Hermannhof Winery

8 skinless chicken thighs in bone
1 cup blackberry jam, seedless
1 cup low-sodium chicken stock
zest of 1 lemon
juice of ½ lemon
1 rosemary sprig
1 garlic clove, rough chop
Crushed red pepper flakes
Ground black pepper

Preheat grill.
In a sauce, add blackberry jam, chicken stock, lemon zest, rosemary sprig, garlic, crushed red pepper flakes and season with salt + ground black pepper and simmer under low heat until liquid has reduced by half. Stir constantly. Turn off the heat, add lemon juice, and set aside.
Pat dry chicken thighs using paper towels and season with salt + ground black pepper on both sides. Grill chicken thighs, turn after 2 minutes for grill marks. Flip after additional 2 minutes. Glaze chicken thighs with a brush or spoon. Remove chicken thighs once cooked through.
Serve with a few sprigs of rosemary and a few blackberries.

Serve with Hermannhof Vin Gris of Chambourcin

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