Crispy chicken thighs with blackberry vinaigrette

A zingy sauce with barbecued meat is one of my favourite things. This vinaigrette delivers a sweet and sour piquancy. Try it – and this simple salad – with roast pork or shredded duck, too.

By Fiona Hugues
  • 30 mins preparation
  • Serves 4
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  • 8 skinless chicken thigh fillets, chopped into bite-sized pieces
  • olive oil, for rubbing
  • 1 telegraph cucumber, shaved into ribbons
  • 1 spring onion, finely sliced
  • 2 carrots, finely julienned
Blackberry vinaigrette
  • 100 g fresh or thawed blackberries
  • 1/3 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp raw caster sugar
  • 1 tsp Dijon mustard


  • 1
    For the vinaigrette, place all the ingredients in a jar and season with salt and pepper before shaking vigorously to break up the berries and get the flavours to intermingle. Set aside or refrigerate until needed (bring up to room temperature before using).
  • 2
    Preheat a barbecue hotplate to high (or a frying pan with a little oil). Rub chicken pieces with olive oil and season with salt and pepper. Cook on the barbecue (or in the pan), moving them around regularly, until crispy, golden at the edges and cooked through. Set aside to rest for 10 minutes.
  • 3
    Place cucumber, spring onion and carrot in a large bowl and toss to combine. Drain 2 Tbsp of blackberry vinaigrette onto salad and toss to evenly coat. Transfer to a serving platter and arrange chicken on top. Spoon over more of the vinaigrette and serve.