There are many things I like more than moving. Getting stung by a jellyfish, the 6 train, losing my phone, really long lines, frostbite … just to name a few. I am in the process of moving, and so far it has consumed this past weekend, the weekend before that, and probably next weekend, too. It’s turning into a real production, and even though I knew what was coming, I somehow was still not mentally prepared (who is, really?).
As those of you who live in the greater New York City area know, moving is a real bitch. Not to say it’s not terrible for everyone, regardless of geographic location. But the city tends to accentuate a special side of moving, one that’s worthy of making you throw in the towel (in this case, literally throw the towel into a garbage can because you can’t deal with packing things within a five foot square space for a second longer) and scream, “I am NEVER moving again!” Between the whole hunting process, and the cost, and the U-Haul, and the street parking, and the stairs, and the trip to IKEA … and I mentioned the cost, right? It’s enough to make anyone feel a little out of whack. Throw a five-month-old puppy in the mix and you’ve got yourself an express ticket to crazy town.
Okay, I’m done venting about moving for now. But there’s a point to this saga; you’ll see. I’m almost completely unpacked, and am already ten times happier in my new apartment. It’s bigger, with a backyard that Lucy can run around in, it has modern appliances (goodbye perpetually-clogged shower drain), and the natural light is on point. So despite the aforementioned brutal moving process, I feel really good about it. Sometimes we have to endure difficult things to get to the good part.
Whenever I’m feeling unbalanced, I like to get in the kitchen. It’s my happy place, and only made better when there are friends and family around to cook for.
Have you heard about Kinfolk? It’s a beautifully designed magazine for readers interested in hosting small gatherings and finding new things to make and do. When I saw this recipe in the summer issue, I essentially dropped everything I was doing to go buy blackberries. You guys, this chicken was un.real. It’s got a perfect savory-sweet combo going on, plus it’s loaded with good stuff: blackberries pack a whole lotta antioxidants and vitamin C, garlic is extremely anti-inflammatory, and honey has all sorts of health benefits and healing properties (opt for raw and unpasteurized honey, honey).
Grilled Chicken with Blackberry Balsamic Sauce
Ingredients
For the chicken
1/2 cup (120 milliliters) extra-virgin olive oil
Zest and juice of 2 lemons
2 tablespoons (30 grams) Dijon mustard
2 tablespoons (40 grams) honey
3 garlic cloves, peeled
1 tablespoon (3 grams) fresh thyme leaves
Salt and black pepper, to taste
2 whole chickens (about 3 pounds / 1.4 kilograms each), cut into 8 pieces each
For the Blackberry Balsamic Sauce
2 teaspoons (10 grams) extra-virgin olive oil
1 garlic clove, minced
1/4 cup (25 grams) finely minced shallot
2 cups (225 grams) blackberries
1 cup (235 milliliters) balsamic vinegar
1/2 cup (170 grams) honey
Salt and pepper, to taste
Method
In a bowl, combine the olive oil, lemon zest and juice, mustard, honey, garlic, thyme, salt and pepper. Transfer into a resealable plastic bag. Place the chicken inside the bag and coat evenly with the marinade. Seal tightly and store in the refrigerator for an hour.
Meanwhile, heat the olive oil in a small saucepan and stir in the garlic and shallots until tender, about 2 minutes. Add the blackberries, balsamic vinegar and honey. Bring to a boil over medium-high heat, then lower and simmer uncovered for 5–10 minutes until sauce thickens. Add salt and pepper to taste.
Preheat the grill to medium heat and lightly oil the grate.
Remove the chicken from the marinade, discarding the bag and its remaining contents. Pat the chicken dry. Cook the chicken on the preheated grill until cooked through with an internal temperature of 165°F (74°C), approximately 7–8 minutes on each side.
Arrange the grilled chicken on a platter and drizzle with the blackberry balsamic sauce.
Serves 6
I served the chicken with these (healthier) potato skins, also from Kinfolk’s summer issue, and a summer salad made with heirloom tomatoes, fresh basil, mozzarella, yellow squash and an apple cider vinaigrette. Boom.
You can’t quite grasp how delicious this was via my amateur food photos, but trust me on this one. Make enough so everyone can have seconds.
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