Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa
- 1 garlic clove
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt, divided
- 4 skinless, boneless chicken thighs, each cut into 6 pieces (about 1 pound)
- 1 cup blueberries, divided
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon honey
- 2 tablespoons finely chopped red onion
- 1 teaspoon minced jalapeño pepper
- Cooking spray
- calories 304
- fat 16.6 g
- satfat 3.6 g
- monofat 8.9 g
- polyfat 2.7 g
- protein 29 g
- carbohydrate 9 g
- fiber 1 g
- cholesterol 157 mg
- iron 2 mg
- sodium 346 mg
- calcium 44 mg
How to Make It
Drop garlic through food chute with food processor on; process until chopped. Add parsley and next 6 ingredients (through black pepper); process until finely chopped. Add 1/8 teaspoon salt; pulse to combine. Combine herb mixture and chicken in a medium bowl; toss to combine. Cover and refrigerate 1 hour. Wipe out food processor.
Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over medium heat. Bring to a boil; reduce heat to low, and cook 10 minutes or until thickened, pressing with a spoon to break up blueberries. Place blueberry mixture in a medium bowl. Add remaining 1/2 cup blueberries to food processor; pulse 5 times. Combine chopped blueberries, 1/8 teaspoon salt, onion, and jalapeño pepper with vinegar mixture.
Preheat grill to medium-high heat.
Thread 6 chicken pieces evenly onto each of 4 (8-inch) skewers. Sprinkle with remaining 1/4 teaspoon salt. Place chicken on grill rack coated with cooking spray; grill 10 minutes, turning occasionally. Serve with blueberry salsa.
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