Blackberry Jalepeno Chicken

Blackberry Jalapeno Barbecue Chicken Sliders

  • 2 x 170 gram Driscoll's Blackberries
  • 50 gram sugar
  • 3 Tablespoons fresh lemon juice
  • 4 Tablespoons ketchup
  • 3 Tablespoons balsamic vinegar
  • 2 Tablespoons molasses
  • 2 Tablespoons Dijon mustard
  • 1 Tbsp. concentrated chicken bullion
  • 1 Tbsp. Worcestershire sauce
  • 1/4 Tsp. chili powder
  • 1/4 Tsp. salt
  • 1/4 Tsp. pepper
  • Approx. 900 gram boneless, skinless chicken breasts
  • 3 medium jalapeños, sliced thin
  • 1 large yellow onion, sliced thin
  • 4 garlic cloves, minced
  • 1 Tbsp. plus 2 teaspoons cornstarch
  • 1 Tbsp. tap water
  • Monterey jack cheese (optional)
  • Cooked bacon (optional)

Prep 15 min + 25 Cooking time | 8-12 | other courses | community | perfect blackberry chicken slider for a barbecue

Recipe blackberry Jalapeno Barbecue Chicken Sliders

Break out of the bland zone and into flavour town with these super easy blackberry chicken sliders. Run the blackberries through a high-powered blender to turn the blackberries into sweet liquid gold.


Recipe created by @Asimplepantry 

Reserve a few blackberries for garnish.
Combine blackberries, sugar, and lemon juice in a medium saucepan.
Cook blackberry mixture over medium heat for 5-10 minutes or until berries begin to release their juices.
Allow blackberry mixture to cool.
Blend blackberry mixture in a high-powered blender or food processor for 3-4 minutes until smooth.
Add ketchup, vinegar, molasses, mustard, bullion, Worcestershire sauce, salt,pepper, and chili powder.
Blend blackberry mixture again to combine.
Set Aside blackberry barbecue sauce.
Layer chicken in bottom of a 6-quart Instant Pot.
Pour one-third of blackberry barbecue sauce over chicken.
Reserve a few jalapeño slices for garnish.
Pile onion slices, garlic, and remaining jalapeño slices over chicken mixture.
Cook chicken in Instant Pot set to high pressure for 15 minutes while continuing with recipe.
Stir Together cornstarch and water.
Add cornstarch mixture to remaining barbecue sauce.
Return barbecue sauce to saucepan.
Heat barbecue sauce over medium-high heat until sauce begins to thicken WHILE STIRRING occasionally.
Use quick release to depressurize Instant Pot. 
Use a meat thermometer to check internal temperature of chicken is 75°C.
Use two forks to shred chicken.
Add barbecue sauce.
Slice reserved blackberries into discs and add to chicken.
Add reserved jalapeño slices to chicken.
Stir gently to combine.
Pile chicken onto slider buns.
Add toppings such as bacon and Monterey jack cheese.
Serve immediately, enjoy!


Leafs Blackberry

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