Blackberry & Lemon Glazed Chicken Thighs

I don't know what you had for lunch today, but I had these blackberry lemon chicken thighs and I can't get enough. I'm having them again for dinner tonight and will probably do the same thing tomorrow (if there are any left) - they are THAT good! The combination of blackberries, lemon and basil is like springtime in your mouth and the chicken is so juicy and tender. Not to mention, this dish was beyond easy to prepare and make, yet it tastes like I spent all day cooking. This will definitely be my go-to dinner all season long!

Do you have a favorite springtime meal? I'd love to hear in the comment section below.

Ingredients:

1 cup blackberries

½ cup sugar

¼ cup lemon juice

Zest of 1 lemon

1 tsp cornstarch

2 tsp water

6 large basil leaves, thinly sliced

4 boneless, skinless, chicken thighs

Salt & Pepper

Instructions:

Preheat the oven to 375 degrees.

Pat the chicken thighs dry with a paper towel and season both sides with a generous amount of salt and pepper and allow to temper at room temperature while you make the glaze.

In a small sauce pot, combine the blackberries, sugar, lemon juice, and lemon zest. Heat over high heat and once brought to a simmer, reduce heat and just barely simmer for 10 minutes.

Combine cornstarch and water together with a fork until well combined. Slowly whisk the cornstarch/water mixture into the simmering berry glaze and allow to simmer for 1 more minute. Remove from heat and set aside.

Heat a large saute pan (oven proof) over high heat and then add 2 T canola oil. Once the oil is hot, add the 4 chicken thighs and allow to sear for 3 minutes on both sides.

Place the entire pan in the oven and allow to gently cook the chicken the rest of the way for 5 minutes. Remove the thighs from the pan and allow to rest for 5 minutes.

Toss the chicken thighs in the warm blackberry glaze and eat!