It is usually a good idea to brine chicken breast or lean pork before grilling. This helps lessen the chance or winding up with a dry, flavorless piece of meat. If you can think that far ahead, overnight is best. If you only have an hour or two, make sure your chicken or pork is not more than an inch thick for best results. You may want to butterfly your chicken, too.
Grilled Chicken with Blackberry Sweet and Sour Sauce
- 4 chicken breasts
- 1 tablespoon cooking oil
- salt and pepper to taste
- 1/4 cup blackberry jam
- 2 tablespoons cognac
- 2 tablespoons rice vinegar
- 1 teaspoon grated fresh ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon kosher or sea salt
- 6 ounces fresh blackberries
- 1 teaspoon fresh mint, minced
1. Preheat grill to high heat.
2. Brush each side of chicken breasts with the cooking oil and season with salt and pepper. Grill 3 minutes on each side, then turn the heat to medium-low and cover to cook for an additional 5 minutes or until cooked through.
3. In a saucepan or skillet over medium high heat, add all ingredients and stir to combine. Smash half of the berries with a fork to release the juices. Let the mixture cook down for approximately 2 minutes, stirring constantly. Pour over grilled chicken and serve immediately.
Use thick cut pork chops or salmon instead of chicken.
If you don’t have cognac, use the alcohol of your choice: Rum, brandy, whiskey, dry red wine, or dry white wine.
Instead of rice vinegar, substitute with cider vinegar, white wine vinegar, or red wine vinegar