Ingredients
- 6 bone-in chicken thighs (skin-on)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup fresh or frozen blackberries
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon chili flakes (optional)
- 1/4 cup water
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Preheat oven to 200°C (400°F).
- Pat chicken dry and season with salt, pepper, and garlic powder.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken skin-side down for 5–7 minutes until crispy, flip and cook 3 more minutes. Remove and set aside.
- In the same pan, cook blackberries for 2–3 minutes until softened.
- Add garlic, honey, soy sauce, vinegar, brown sugar, and chili flakes. Stir well.
- Add water and simmer for 5 minutes, mashing berries slightly.
- Stir in cornstarch mixture and cook until sauce thickens.
- Return chicken to skillet and coat with glaze.
- Transfer to oven and bake for 20–25 minutes until fully cooked.
- Spoon extra glaze over chicken before serving.
Notes
- Use fresh or frozen blackberries depending on availability.
- Sear properly for crispy skin before baking.
- Adjust sweetness by reducing honey or sugar.
- Add more chili flakes for extra heat.
- Let sauce thicken well before adding chicken back.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 18g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
