Blackberry-Glazed-Chicken-Legs-with-Ginger-and-Lime.

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My Blackberry Glazed Chicken Legs with Ginger and Lime is sure to be a hit at your next dinner. It is sweet and a little tangy and seasoned to perfection. The blackberry glaze/sauce is to die for. This dish gets a lot of flavor from the artisinal flavored olive oil and balsamic vinegar I used. You can get both at Patricia and Paul but don’t worry if you don’t have these specialty ingredients, you can use substitutions (see below).  The combination of lime and blackberry is pretty unique, and pretty delicious, and if you fall in love with it like I did, don’t miss my lime, ginger and blackberry salmon rice bowl recipe – yum!

How to make this chicken leg dish

  • To start this dish, preheat the oven to 375 degrees F. Take your chicken and cut off any excess fat and skin. I use a pair of kitchen scissors for this. It makes the job very easy. Pat the chicken dry with paper towels and put to the side.
  • You are going to make the marinade right in the baking dish you are going to cook the chicken in. Add the marinade ingredients to the baking dish (olive oil, balsamic vinegar, garlic powder, onion powder, salt and fresh ground pepper) and whisk. Then, add a sliced lime and 3 pieces of fresh ginger (skin on is fine) that you’ve smashed with the back of a knife. This will let the ginger flavor get into the marinade.
marinade for glazed chicken.
  • Add your chicken, skin side down and “smush” it around to coat with marinade. Flip the chicken and do the same on the other side. Let this sit for about 30 minutes, flipping once or twice during that time.
raw chicken in marinade.
  • With the skin side up, salt and pepper the chicken before putting into the preheated oven. Roast for about 4–45 minutes until golden brown and cooked through. The chicken is done when a meat thermometer inserted into the thickest part of the thigh is 165 degrees F.
raw chicken in marinade in baking dish.
  • About 15 minutes before the chicken will be done, add your glaze ingredients to a small pot over medium-high heat on the stove. Let the mixture come to a boil. You may want to add more water to keep it loose while cooking the berries down. Add a tablespoon at a time. Smash most of the berries with the back of a fork or a potato masher to release their juices. Taste the sauce/glaze. Depending on how sweet the berries are, you may want to add a little more sugar. Remove from the heat. The glaze will get thicker as it cools but you don’t want it to be completely cool. The glaze should still be warm when topping the chicken.
blackberries in pot.
  • Remove the chicken from the oven and plate it. Top with a couple of spoonfuls of the blackberry glaze. Sprinkle with the chives and garnish with more fresh blackberries and some sliced lime wheels. This is one incredibly tasty meal. It would go great with my Whipped Roasted Garlic Sweet Potatoes and a steamed vegetable.
Blackberry-Glazed-Chicken-Legs-with-Ginger-and-Lime.

Ingredient substitutions

  • Use chicken breast, cornish hen or turkey breast instead of the chicken legs to change things up.  This would also be great with salmon.
  • No specialty lime olive oil?  Use regular olive oil and add the juice and zest of one lime.
  • If you don’t have the blackberry balsamic vinegar, regular balsamic vinegar would work just fine.
  • Try a different berry like blue berries or raspberries for a different flavor profile.

If you enjoyed this recipe, be sure to leave a comment and rating below.

If you like this chicken dish, be sure to try some of my other favorites:

Roasted Chicken with Veggies and Grapefruit

Chicken Tenders and Peas with Tarragon Cream Sauce

Cast-Iron Skillet Chicken with Baby Potatoes

Chicken Diane

Chicken, Peaches & Cream

Panko Crusted Stuffed Chicken Thighs with Hot Honey