Sweet, savory, with a little kick. This marinade and sauce goes great with both chicken or pork, on the stove, in the oven, or on the grill.

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
4 hrs 5 mins
total:
4 hrs 30 mins
Servings:
4
Yield:
4 chicken breasts
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and cayenne pepper in a blender; blend until smooth.

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  • Place chicken in a resealable plastic bag. Add 1/2 of the berry marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 4 hours to overnight. Reserve the remaining berry sauce.

  • Remove chicken from the refrigerator. Heat oil in a large skillet over medium-high heat. Place chicken in the hot skillet and brown on both sides, basting occasionally with the extra marinade. Cook until chicken is no longer pink and juices run clear, about 15 minutes; discard any remaining marinade. Remove from the heat, and let rest for 3 minutes.

  • Meanwhile, pour the reserved berry sauce in a small saucepan and bring to a simmer over medium-low heat.

  • Slice chicken into 1/2-inch thick slices and spoon warmed berry sauce over top.

Nutrition Facts

262 calories; protein 22.6g 45% DV; carbohydrates 25g 8% DV; fat 5.9g 9% DV; cholesterol 58.5mg 20% DV; sodium 242.7mg 10% DV. Full Nutrition
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