Recipes Vicki Ravlich-Horan, Images Brydie Thompson
500g blackberries
¼ cup water
1 tbsp white wine vinegar
1 tbsp brown sugar
1 tbsp wholegrain mustard
6 chicken thighs, bone in, skin on
Combine blackberries, water, vinegar and sugar in a small saucepan. Simmer, mashing occasionally, until liquid is reduced (approx. 20 minutes). Stir in the wholegrain mustard.
Pat the chicken dry with a paper towel, season with salt and black pepper. Grill or bake skin-side up, for 15 minutes. Baste with some of the glaze and continue to cook, basting occasionally, until cooked through, a further 15–20 minutes. Serve with remaining glaze.
