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Grilled Chicken with Pickled Blueberries

Prep time 1 hr
Stand time 2 hrs
Yield Serves 6
The gently seasoned pickling combo brings out berries' tart side and makes a refreshing dressing for the watercress and chicken.

Ingredients

  • BLUEBERRIES
  • 1/2 cup sugar
  • 1/2 cup unseasoned rice vinegar
  • 2 tablespoons distilled white vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon coriander seeds
  • 1 star anise
  • 2 quarter-size slices fresh ginger
  • 1/2 cinnamon stick
  • 3 cups blueberries
  • 2 tablespoons chopped shallot
  • CHICKEN
  • Zest of 2 lemons
  • 2 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 6 small to medium bone-in chicken breast halves with skin (4 lbs. total)
  • 1 1/2 bunches watercress
  • 1 1/2 tablespoons olive oil

Nutrition Information

  • calories 378
  • caloriesfromfat 21 %
  • protein 45 g
  • fat 8.8 g
  • satfat 1.9 g
  • carbohydrate 29 g
  • fiber 2.2 g
  • sodium 557 mg
  • cholesterol 120 mg

How to Make It

  1. For blueberries: Combine all ingredients except berries and shallot in a medium saucepan. Bring to simmering over medium heat, then reduce heat and simmer 5 minutes. Stir in berries and cook until all of them darken, about 2 minutes. Stir in shallot and let stand at room temperature about 2 hours.

  2. Meanwhile, prepare chicken: In a large bowl, combine lemon zest, coriander, salt, and pepper. Rub evenly over chicken. Let stand at room temperature about 1 hour. Trim ends from watercress (to leave long sprigs) and rinse. Wrap in a kitchen towel and chill to crisp.

  3. Heat a grill to medium (400° to 450°). Rub chicken with oil, then grill it, turning once, until no longer pink in thickest part, 20 to 30 minutes.

  4. Arrange chicken on a platter or plates with watercress. Pour blueberries into a bowl and serve to spoon over chicken and greens.

  5. Make ahead: Blueberries, up to 1 week, chilled.