Served at the 2025 Berries & BarBQ Wine Trail, Dierberg Star Lane Tasting Room
Ingredients
- 1 tbsp Five-Spice powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 (3 oz) skinless, boneless chicken thighs
- 3/4 cup sugar-free seedless blackberry jam
- 3 tbsp cider vinegar
- 1 tbsp water
- 3/4 tsp grated peeled fresh ginger
- Fresh blackberries (optional)
Directions:
- Combine five-spice, salt and ground black pepper in a small bowl.
- Sprinkle spice mixture evenly over chicken.
- Place chicken on grill rack coated with cooking spray. Cook chicken 6 minutes on each side until done.
- While chicken grills, combine jam, cider vinegar, water, and ginger in a nonstick skillet. Simmer over medium-low heat 8 minutes or until the glaze is reduced to 1/2 cup.
- Drizzle glaze evenly over chicken. Garnish with blackberries, if desired. Serve immediately.
- Serves 4
- Recipe Credit: Frank L. Weyenberg
Serve with Three Saints Cabernet Sauvignon
