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