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Gravel & Dine

Herby Chicken Skewers with Blueberry Salsa

A fresh new way to use chicken. The skewers have a lemony-herb flavor and are topped with a fresh blueberry salsa.
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Prep Time 1 hour 20 minutes
Cook Time 8 minutes
Total Time 1 hour 28 minutes
Servings: 4 skewers
Ingredients Method

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

Method
 

  1. 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.
  2. Mix the herb mixture with the chicken and refrigerate for at least an hour.
  3. 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.
  4. 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.
  5. Preheat the grill to about medium-high heat.
  6. Thread the chicken onto skewers. Grill for about 8 minutes, turning once.
  7. Serve with blueberry salsa.