Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

By Jaclyn

Ingredients

• 1 garlic clove
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 2 T olive oil
• 1/2 tsp grated lemon rind
• 1 T fresh lemon juice
• 1/4 tsp freshly ground black pepper
• 1/2 tsp kosher salt, divided
• 4 skinless, boneless chicken thighs, each cut into 6 pieces (about 1 pound)
• 1 cup blueberries, divided
• 2 T balsamic vinegar
• 1/2 tsp honey
• 2 T finely chopped red onion
• 1 tsp minced jalapeño pepper

Preparation

Step 1

1. Drop garlic through food chute with food processor on; process until chopped. Add parsley and next 5 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.