Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Not long ago I made what I thought was a delicious blackberry marinated pork tenderloin recipe. Pork tenderloin is one of my favorite cuts of meat, but what about another fan-favorite: chicken breast?
An excellent quote about chicken is that it is something of a blank canvas, and the cook is an artist who must bring it to life. On its own, chicken is terribly bland and all too often can become dry and tasteless. But what dreams can be stirred from this blank canvas! Chicken can so easily be transformed to whatever you want, and there's a reason why there are so many recipes that take full advantage of this with a myriad of marinades, seasonings, and rubs.
Blackberry complements chicken well with its sweetness and light touch. Combined with honey, lemon, and brandy, it makes for a rich and vibrant taste. Roast it over a barbecue to get some nice smoky flavor, with a tender and moist meat, and it's a wonderful meal anytime—although probably best in summer, on a hot day with some good summer vegetables cooked over the flames to accompany it. Pair this dish with rice and whichever vegetables you like: onion and corn (both of which I did), or perhaps scallions and peppers. Enjoy!
- 4 tablespoons honey
- 1 cup blackberry jam
- 1 lemon
- 1/4 cup brandy
- 2 teaspoons pepper
- 3 pounds chicken breasts
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Well ahead of time, prepare the marinade. I like to do this at least 8 hours beforehand if possible, although sometimes I forget and do it later. Combine the honey, brown sugar, cayenne, brandy, lemon, jam, salt, and pepper. Mix well.
- Cut the chicken up into 1-inch cubes, suitable for skewering, and salt and pepper themselves thoroughly. Place the cubes into the marinade and make sure they are all submerged. During the marination time, make sure to turn it over and mix it several times.
- Prepare the coals 30 minutes before cooking. While they are being prepared, place the chicken onto skewers, along with whatever vegetables you prefer. I find that the marinade is not that good boiled down in this case, unlike with the pork, so I simply discard it.
- Barbecue the chicken for whatever time you feel is appropriate, typically 10 to 15 minutes. Allow the meat to rest and then serve, preferably over rice.