Cooking with Aubrey

Get Out N'PlayLemon Chicken Skewers with Blueberry Salsa

In the summer, I like combining fruit with my main entrees. In this grilled chicken recipe, blueberries star in this sweet and sour salsa, that’s made with balsamic vinegar and honey. With this weekend being the start of summer, it seems worthy to have recipe ready for some grillin’. Double the batch of the salsa and serve it over bruschetta with tangy goat cheese.

Lemon Chicken Skewers with Blueberry Salsa

Ingredients:

  • 1 clove garlic, peeled
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 Tbsp olive oil
  • ½ tsp lemon rind, zested
  • 1 lemon, juiced
  • ¼ tsp freshly ground black pepper
  • ½ tsp sea salt, divided
  • 4 boneless skinless chicken thighs, each cut into about 6 pieces
  • 1 cup blueberries, divided
  • 2 Tbsp balsamic vinegar
  • ½ tsp honey
  • 2 Tbsp red onion, finely chopped
  • 1 tsp jalapeno pepper, minced

Directions:

  1. Drop the garlic through the food processor chute with it on, process until chopped. Add parsley, cilantro, olive oil, lemon zest, lemon zest, ⅛ tsp sea salt and black pepper. Process until finely chopped. Combine this herb mixture and chicken in a medium bowl, tossing to combine. Cover and refrigerate for 30-60 minutes. Wipe out the 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. Stir occasionally and press the blueberries with a spoon to break them up. Add this mixture to a medium bowl.
  3. Add the chopped red onion to a small dish with cold water. Let sit for ten minutes and then drain.
  4. Add the remaining ½ cup blueberries to the food processor and pulse 5 times. Combine chopped blueberries, ⅛ tsp salt, onion, and jalapeno with the vinegar mixture.
  5. Preheat grill to medium-high heat. Thread the chicken pieces evenly onto skewers. Sprinkle with remaining ¼ tsp salt. Place chicken on the grill. Grill for about 15 minutes, until done, turning occasionally. Serve with blueberry salsa.

Source: www.cookinglight.com

 Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at aubrey@getoutnplay.biz

 

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