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Lemon-Herb Chicken with Blueberry-Balsamic Salsa

Sep 09, 2015 04:00PM ● Published by Cate Reynolds

Rhea’s Rundown

Blueberry-balsamic salsa is delicious, versatile, and packs a flavorful punch. It contrasts wonderfully with the tart lemony flavors in this dish, but can also be used on small toasts with a spread of goat cheese. I opted to keep the chicken thighs intact to cut down on prep time. The chicken needs at least an hour to marinate in the lemon-herb mixture. It is extremely helpful to marinate the chicken overnight. Once the chicken is ready this dish takes about 45 minutes to make.

Ingredients – Serves 4
  • 1 garlic clove
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro (optional) 
  • 2 tablespoons olive oil 
  • ½ teaspoon grated lemon rind 
  • 1 tablespoon fresh lemon juice 
  • ¼ teaspoon freshly ground black pepper 
  • ½ 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 
  • ½ teaspoon honey 
  • 2 tablespoons finely chopped red onion 
  • 1 teaspoon minced jalapeño pepper 
  • Cooking spray 

Directions

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 ½ 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 ½ 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.

“Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa.” Cooking Light: Summer Cookbook. Time Inc. Lifestyle Group. 2014. Print.

Rhea Torreon
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Today, Eat+Drink+Shop recipe What's Up? Food Summer Send Off Lemon-Herb Chicken

 

 

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