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Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

Photo: Tru Studio

Hands-on time 45 mins
Total time 1 hr, 25 mins
Yield

Serves 4 (serving size: 1 skewer and about 3 tablespoons salsa)

Blueberries are the standout ingredient for the sweet and sour sauce that accompanies these grilled kebabs. We used cilantro, basil, and parsley, but you can omit the cilantro. You can also serve this salsa on small toasts spread with creamy Camembert or tangy goat cheese.

Ingredients

  • 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

Nutrition Information

  • 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

  1. 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.

  2. 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.

  3. Preheat grill to medium-high heat.

  4. 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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.