Print Friendly, PDF & Email


2 servings


0 hours 30 mins


0 hours 50 mins


1 hour 15 mins
My Curated Tastes is reader-supported. When you buy through links on our site, we may earn an affiliate commission at no extra cost to you.


2 Full chicken legs (leg and thigh attached, skin on)
½ Cup Fresh Blackberries, to serve
1 Lime, sliced, to serve
1 Tbsp. Chives, chopped


2 Tbs. Patricia and Paul Persian Lime Olive Oil
¼ Cup Patricia and Paul Blackberry Ginger Balsamic Vinegar
1 Tsp. Granulated garlic powder
1 Tsp. Onion powder
1 Tsp. Kosher Salt
20 Grinds freshly ground black pepper
1 Lime, sliced
3 One-inch piece of fresh ginger, smashed


1/3 Cup Patricia and Paul Blackberry Ginger Balsamic Vinegar
1 Cup Fresh Blackberries
2 Tbsp. Water
1 Tbsp. Confectioners’ sugar
¼ Tsp. Ground Ginger
Pinch of kosher salt
Fresh ground black pepper


1) Preheat the oven to 375 degrees F.
2) Trim the chicken and remove excess skin and fat and discard. Pat dry with paper towels.

3) In a large baking dish, add all the marinade ingredients (except the lime wheels and smashed ginger) and whisk. Add in the ginger and sliced limes from one lime. Add the chicken and swish it around in rthe marinade. Flip and let sit in the marinade for about 15 minutes then flip a couple of times to make sure the chicken is well coated and at room temperature. A total of 30-45 minutes.

4) Place the baking dish in the preheated oven and roast for 40-45 minutes until completely cooked through and the skin is golden brown.

5) After about 30 minutes of the chicken’s roasting time, add the glaze ingredients into a small pot on the stove. Bring to a boil and then lower the heat to low. Gently smash most of the berries into the mix with the back of a fork or a potato masher so that they release their juices. If it looks too thick, add a little water, a tablespoon at a time until you have a nice thick glaze. Remove from the heat. The glaze will get thicker as it cools so let it cool for 10 minutes before topping chicken.

6) When the check is done, spoon the sauce over the top of the chicken.

7) Serve the chicken on a platter. Sprinkle with chives and garnish with the lime wheels and fresh berries. Enjoy.

NOTES:  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.

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.

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.

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.

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.

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.

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