Basil Crush olive oil ·
Dairy Free ·
Gluten Free ·
Meat and Poultry ·
Taste of Michigan gift set ·
West Michigan Blueberry balsamic ·
Chicken Skewers with Blueberry Balsamic Salsa
Chicken Skewers with Blueberry Balsamic Salsa
Meat and Poultry
Ingredients
- 1 garlic clove
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh cilantro
- 2 tablespoons Fustini's Basil Crush olive oil
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt & freshly ground black pepper
- 1 lb boneless, skinless chicken, cut into 6 equal pieces
- 1 cup blueberries, divided
- 2 tablespoons Fustini's West Michigan Blueberry balsamic
- 1/2 teaspoon honey
- 2 tablespoons finely chopped red onion
- 1 teaspoon minced jalapeno pepper
Directions
- With the food processor on, drop garlic through the food chute, process until chopped. Add parsley, basil, cilantro, olive oil, zest, and juice, 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 for 1 hour. Wipe out the food processor.
- 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 jalapeñ,o pepper with the vinegar mixture.
- Preheat grill to medium-high heat. Thread 6 chicken pieces evenly onto each of 4 (8-inch) skewers. Sprinkle with the remaining 1/4 teaspoon salt. Place chicken on grill rack, grill for 10 minutes, turning occasionally. Serve with blueberry salsa.
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