Blackberry BBQ Dump Chicken (Oamc)

Total Time
Prep 10 mins
Cook 45 mins

Another throw it together in a bag and freeze for that day when you don't want to think about what's for dinner!

Ingredients Nutrition


  1. For immediate cooking: Preheat oven to 350º.
  2. Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
  3. For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
  4. To cook from the freezer: Thaw in the refrigerator.
  5. Preheat the oven to 350º.
  6. Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.


Most Helpful

This is supper easy to throw together for an easy dinner. I used homemade Blackberry jam that has a hint of lime in it. When asking my family what they thought, I kept hearing it was weird. Not bad, just weird. I would suggest using seedless jam. That may help with the strange texture the jam gives this.

whtbxrmom March 23, 2015

I made this with serious reservations. Thought it would be cloyingly sweet. Not at all. The sauce was a little sweet, a little tangy. If you can handle eating purple chicken, I recommend you try it. Surprisingly delicious. I sprinkled the chicken breasts with salt and pepper after putting in the baking dish; just something I always do. Thanks Tish.

ratherbeswimmin' July 24, 2012

As a poor, hungry and VERY busy grad student, thank you for this recipe! To be honest, I wasn't expecting the most out of it, but wanted to find the fastest and simplest recipe for chicken thighs. To spice up the marinade a little, I added extra chili powder, a little garlic powder and tahini (it needed a bit of umame/something to balance out the flavors a bit). Without the aforementioned additions, it was a tad too sweet for my tastes. I marinaded the chicken in the sauce and dumped it all into the pan. The sauce boiled down to the perfect consistency to go atop rice. And I swear, although purists may deny this--- the sauce tasted a LOT like fesenjan to me, for a fraction the work and price!

Sephardi Kitchen September 19, 2011

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