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For the glaze:

In a medium bowl, mash the 2 cups blackberries. Add to a large ziplock bag, along with the olive oil, 1/2 cup Blackberry Ginger Balsamic Vinegar, hot sauce, 2 tablespoons honey, and steak seasoning. Add the chicken and shake it up so everything gets all mixed together.
Refrigerate for at least 4 hours, or up to 24.

Bring 3 cups of water to a boil. Rinse rice in a sieve until water runs clear. Add rice to water and cook until tender, 18 – 25 minutes.

Meanwhile, heat grill to medium heat. 
Prepare the glaze: in a small saucepan combine COLD water and cornstarch with a whisk. Turn the heat to medium. Add 1/4 cup honey, 1/4 cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Set over low heat and stir occasionally to keep warm while you cook the chicken.

Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes, until each breast is cooked through. 

Serve the hot chicken on a bed of rice with the warm glaze spooned over the top and a sprinkling of shallots.

Prep: 20 minutes
Marinate: 4 - 24 hours
Cook: 25 minutes
Makes: 6 servings