Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

Ingredients

• 1 garlic clove


• ¼ cup chopped fresh flat-leaf parsley


• ¼ cup chopped fresh basil


• ¼ cup chopped fresh cilantro (optional)


• 2 Tbsp J. Olive Co. EVOO


• ½ tsp grated lemon rind


• 1 tsp fresh lemon juice


• ¼ tsp freshly ground black pepper


• ½ tsp kosher salt, divided


• 4 skinless, boneless chicken thighs, each cut into 6 pieces (about 1 pound)


• 1 cup blueberries, divided


• 2 Tbsp J. Olive Co. Blueberry balsamic


• ½ tsp honey


• 2 Tbsp finely chopped red onion


• 1 tsp 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 the 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.