A fresh new way to use chicken. The skewers have a lemony-herb flavor and are topped with a fresh blueberry salsa.
Author: Gravel & Dine
Serves: 4 skewers
Ingredients
2 garlic cloves
¼ c fresh flat leaf parsley
¼ c fresh basil
¼ c fresh cilantro
2 T olive oil
Zest of one lemon
1 T fresh lemon juice
¼ t fresh ground black pepper
Salt
2 boneless chicken breasts, cut into one inch pieces
1 c blueberries, divided
2 T balsamic vinegar
1 t honey
2 T red onion, finely chopped
1 t jalapeno, minced
4 - Wooden skewers soaked in water for at least 30 minutes
Instructions
In a food processor, chop the garlic. Add the parsley, basil, cilantro, oil, lemon zest and juice, pepper and a pinch of salt. Pulse until everything is chopped.
Mix the herb mixture with the chicken and refrigerate for at least an hour.
In a small saucepan, bring ½ c of the blueberrys, balsamic vinegar, and honey to a boil over medium heat. Reduce to a simmer and cook until thickened. About 10 minutes. Break up the blueberries with the spoon as you stir. Pour into a small bowl.
Wipe out the food processor from the herb mixture. Add the remaining blueberries and pulse until roughly chopped. About 7-8 pulses. Add the blueberries, salt, onion, and jalapeno to the blueberry-balsamic mixture. Stir to combine.
Preheat the grill to about medium-high heat.
Thread the chicken onto skewers. Grill for about 8 minutes, turning once.
Serve with blueberry salsa.
Recipe by Gravel & Dine at https://gravelanddine.com/herby-chicken-skewers-with-blueberry-salsa/