Lemon Herb Chicken Skewers with Blueberry-Balsamic Salsa
Servings: 4 • Serving Size: 1 Skewer and about 3 tablespoons of salsa
1 garlic clove 1 cup of blueberries, divided
1/4 cup chopped fresh flat-leaf parsley 2 tablespoons balsamic vinegar
1/4 cup chopped fresh basil 1/2 teaspoon honey
1/4 cup chopped fresh cilantro (optional) 2 tablespoons finely chopped red onion
2 tablespoons olive oil 1 teaspoon minced jalapeño pepper
1/2 teaspoon grated lemon rind Cooking spray
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. 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.
Calories: 304; Fat: 16.6 g; Protein: 29g; Carbs: 9g; Fiber: 1g; Sodium: 346mg
adapted from Cooking Light