Roasted Chicken with Balsamic Blueberry Sauce

This recipe makes not only an amazingly beautiful dish – but the taste is just as impressive. This recipe was created by Chef Kaori.

Roasted Chicken with Balsamic Blueberry Sauce
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  1. 4 chicken thighs bone-in skin- on
  2. 1/4 cup Shio-Koji*
  3. 1/8 cup honey
  4. 1 tablespoon canola oil
  1. 1/4 cup red wine
  2. 1/4 cup balsamic vinegar
  3. 1/4 cup chicken both
  4. 1/2 cup blueberry jam
  5. 1-1/2 tablespoons soy sauce, or to taste
  6. 1 tsp garlic chili paste
  7. 1 pint fresh blueberries
  8. 1 cup cilantro, leaves only
  9. fresh mint leaves(optional)
  1. Preheat the oven to 350°F.
  2. Trim excess fat and skin on the thighs and marinate them with Shio-koji and honey for 2 hours in the refrigerator. About 30 minutes before cooking take them out of refrigerator, pat them dry and bring to room temperature.
  3. Heat 1 tablespoon of oil in a oven-safe skillet over medium to medium-high heat. Add the chicken skin-side down and cook until the skin is crisp and golden-brown, about 3-4 minutes. Be careful not to burn (honey in the marinade will make them brown faster.)
  4. Flip the chicken thighs and cook for another minute. Transfer the skillet to the oven and roast until chicken reaches an internal temperature of 165°F, about 10 to 15 minutes total. When the chicken thighs are done, transfer them to a plate. Cover with aluminum foil and set aside.
  5. In the same skillet over medium heat, add the red wine and balsamic vinegar to deglaze, stirring to release the brown bits on the bottom of the pan. Add chicken broth, blueberry jam, soy sauce, and garlic chili paste. Cook until the sauce is slightly thickened, about 3-5 minutes. Add fresh blueberries and cook until just warmed.
  6. To serve the thighs, spoon the sauce over and garnish with cilantro and mint (optional).
  1. *Purchase at your local Asian market.
Salt Lake Culinary Education

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