I know this looks a little different.
Think of it as a grown-up mood ring. A deep violet hue — which is what this chicken takes on — suggests feelings of joy, passion and romance. That seems fitting, because I was definitely swept up in a full-on food crush after the first bite.
I can’t stop using blueberries lately. I find myself mentally adding them to almost everything. Note: scrambled eggs are one exception — that combination did not work for me — but chicken? Absolutely yes.
The idea is to puree fresh blueberries into a marinade — think blueberry salsa — then let the chicken soak up that vibrant flavor before grilling. Serve the skewers over rich coconut rice for a contrast of sweet, tangy and tropical notes. The coconut rice idea has stuck with me since trying a similar pairing with sesame-glazed salmon: creamy coconut rice is a revelation and pairs beautifully with the bright blueberry marinade.
If you’re open to the slightly unconventional idea of fruit on savory dishes, these skewers are worth trying. Be adventurous — you might find a new favorite.
Grilled Blueberry Chicken Skewers
Serves 4
4 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 cup fresh blueberries
2 tablespoons olive oil
2 garlic cloves, chopped
1 tablespoon red wine vinegar
1 lime, zested and juiced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
Cut the chicken into 1- to 2-inch pieces and season with salt and pepper. Place the chicken in a baking dish or a large zip-top bag. In a food processor or blender, combine the blueberries, olive oil, lime juice and zest, red wine vinegar, garlic, basil and cilantro. Puree until smooth, then pour the blueberry marinade over the chicken, coating evenly. Refrigerate and marinate for 2 to 24 hours.
At least 30 minutes before grilling, soak bamboo skewers in water to prevent charring. Preheat the grill to medium-high. Thread 4–5 pieces of chicken onto each skewer. Grill for 3–4 minutes per side, turning gently 2–3 times, until the chicken is cooked through. The exterior will appear darker from the blueberry marinade but should not be overcooked. Serve the skewers over coconut rice and finish with a sprinkle of freshly chopped herbs.
Coconut Rice
1 cup uncooked jasmine rice
1 cup light canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened flaked coconut
1 tablespoon coconut oil, measured solid
2 tablespoons unsweetened flaked coconut, toasted
In a saucepan over medium-high heat, combine the rice, coconut milk, coconut water, salt and 3 tablespoons flaked coconut. Stir and bring to a boil. Reduce the heat to a simmer, cover, and cook for 15–18 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork, stir in the coconut oil, and top with the toasted coconut before serving.
Note: Check the package directions for your rice. Brown jasmine rice will take longer to cook than white jasmine rice.
I’d happily go back for seconds.