Prep: 20 minutes

Marinate: 4 - 24 hours

Cook: 25 minutes

Makes: 6 servings

2 cups blackberries, mashed
1 cup Extra Virgin Olive Oil
1/2 cup Blackberry Ginger Balsamic Vinegar
a few shakes hot sauce of your choice
2 tablespoons honey
2 tablespoons steak seasoning
6 chicken breasts, about 3 pounds total
4 shallots, finely chopped
1 1/2 cups of white rice, cooked

For the glaze:

1/2 cup cold water
1 tablespoon cornstarch>
1/4 cup honey
1/4 cup Blackberry Ginger Balsamic Vinegar
1 cup blackberries

In a medium bowl, mash the 2 cups blackberries. Add to a large ziplock bag, along with the olive oil, 1/2 cup Blackberry Ginger Balsamic Vinegar, hot sauce, 2 tablespoons honey, and steak seasoning. Add the chicken and shake it up so everything gets all mixed together.

Refrigerate for at least 4 hours, or up to 24.

Bring 3 cups of water to a boil. Rinse rice in a sieve until water runs clear. Add rice to water and cook until tender, 18 – 25 minutes.

Meanwhile, heat grill to medium heat.

Prepare the glaze: in a small saucepan combine COLD water and cornstarch with a whisk. Turn the heat to medium. Add 1/4 cup honey, 1/4 cup balsamic vinegar, and 1 cup blackberries. Mash the berries. Stir over medium heat until the mixture thickens, about 4 minutes. Set over low heat and stir occasionally to keep warm while you cook the chicken.

Grill the chicken for 3-5 minutes, then flip and cook for another 2-4 minutes, until each breast is cooked through.
Serve the hot chicken on a bed of rice with the warm glaze spooned over the top and a sprinkling of shallots.