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Recipe by Barry Waldrop

(Serves 6)
Prep time: 10 minutes; inactive prep time: 1 hour; cook time: 10 minutes

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1 lime, thinly sliced

  • 2 cups honey
  • 1 Tbs. Dijon mustard
  • 1 cup hot peppers
  • 1 14 oz. jar sliced jalapeños, drained
  • 1 Tbs. mint, finely chopped
  • 1 18 oz. jar blackberry preserves
  • 6 bone-in chicken thighs
  • 1 pint fresh blackberries
  • 1/4 cup fresh mint sprigs


Mix lime, honey, mustard, peppers, jalapeños, mint, and blackberry preserves in a large mixing bowl. Add the chicken and let it sit in the refrigerator for one hour. Place chicken on a hot grill, turning it every five to 10 minutes. After each turn, glaze the chicken with remaining marinade. Garnish with fresh blackberries and sprigs of mint.

Photograph by Peter Frank Edwards

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