Keto Blackberry Glazed Grilled Chicken
As summer fades, it’s the perfect time to savor dishes that blend seasonal flavors with a Low-carb twist. This blackberry glazed chicken thighs recipe is an ideal example of Low-carb late summer recipes, offering a succulent and flavorful meal that’s both healthy and delicious. This recipe captures the essence of summer with its vibrant flavors and is a great choice for anyone looking to enjoy delicious Low-carb summer recipes.
How to Make It
Step 1
Preheat the oven to 375°F. Combine blackberries, water, vinegar and sweetener in a small saucepan over medium heat. Mash the blackberries as you stir, and cook until the mixture is reduced to about ½ cup.
Step 2
Remove from the heat, strain to remove the seeds if desired, and stir in 2 tablespoons cold butter and the mustard. Transfer half the glaze to a small bowl.
Step 3
Pat chicken thighs dry and sprinkle with sea salt and freshly ground pepper. Heat oil over medium heat in an oven-proof skillet. When it ripples, add the chicken thighs. Sear for 4-5 minutes until golden brown, then turn and sear on the other side for 3 – 4 minutes.
Step 4
Drain excess oil, then brush with half the blackberry glaze. Transfer skillet to oven and bake at 375°F. for 30 minutes or until meat thermometer indicates an internal temperature of 170°F. Remove from oven, brush with a little more glaze, bake for an additional 5 minutes or so.
Step 5
Sprinkle with freshly chopped parsley and serve with the remaining blackberry sauce.
Ingredients
- Chicken Thighs (Skinless & Boneless) 800 g
- Avocado oil 1 tbsp
- Blackberries 1.5 cup, whole pieces
- Boiling Water 0.25 cup
- White Wine Vinegar 2 tbsp
- Monk Fruit Sweetener 1 tbsp
- Butter 2 tbsp
- Dijon mustard 1 tbsp
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Parsley 2 tbsp, chopped