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Tips To Improve This Recipe
- Use fresh or frozen berries depending on what you have; both work well in the sauce.
- Let the chicken rest a few minutes after cooking to keep it juicy.
- Stir the sauce gently to avoid breaking down the berries too much for a nice texture.
Ingredients 0/12
Why You'll Love Making This
Step 1
Blend the berries, vinegar, whiskey, mustard, lemon juice, honey, brown sugar, ginger, shallot, and a pinch of cayenne until everything is smooth and well combined. Pour half of this mixture into a resealable bag with the chicken, press out the air, and pop it in the fridge to marinate for at least 4 hours, or even overnight if you have the time. Keep the rest of the sauce aside for later.
Step 2
When you’re ready to cook, heat some oil in a large skillet over medium-high heat. Take the chicken out of the marinade and place it in the hot pan. Let it brown nicely on both sides, basting occasionally with the extra marinade for extra flavor. Cook until the chicken is cooked through and no longer pink inside, about 15 minutes. Once done, remove it from the heat and let it rest for a few minutes.
Step 3
While the chicken rests, pour the reserved berry sauce into a small saucepan and warm it gently over medium-low heat until it’s simmering. Finally, slice the chicken into half-inch pieces and spoon the warm berry sauce over the top before serving.
