Grilled Blueberry Chicken Skewers with Coconut Rice.
But think of it as your 8th grade mood ring.
A quick google search reminded me that a deep violet color (which, uh… we are saying this is) translates to feelings of extreme happiness, passion, romance and love.
And I can easily stand behind that mood. I definitely felt super romantic and passionate after eating this chicken. Intense.love.affair. In my mouth.
Yeah sooo… you may have noticed that I can’t stop with the blueberries. Like, seriously can’t stop at all. Every single thing I come up with, I’m like ‘Oh! I can add blueberries to that!’
You should not add blueberries to your scrambled eggs. I may have learned this the hard way.
You can add blueberries to your chicken. Yes yes yes.
You can soak your chicken in blueberries! Like, blueberries mashed up to pieces. It’s sort of like blueberry salsa. Then grill that whole shebang up and serve it over coconut rice. Yesssss. Serious coconut rice. I’ve had the idea of creamy coconut rice stuck in my head ever since Alysa (faaaaahhhbulous blog) told me she was making it with my toasted sesame glazed salmon. OMG. So good, right? Unlike Gretchen Weiner and fetch, coconut rice was happening.
You can make it happen too, if you’d like to be weird and add fruit to your chicken. Be weird with me! I need companions.
Grilled Blueberry Chicken Skewers
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 chicken into 1 or 2-inch chunks, then season with salt and pepper. Add chicken to a baking dish or large ziplock bag. In the bowl of a food processor (or blender), add blueberries, olive oil, lime juice + zest, vinegar, garlic, basil and cilantro. Blend until smooth, then add mixture into bag or on top of chicken in a dish, coating evenly. Refrigerate and marinate for 2-24 hours.
At least 30 minutes before grilling, soak your skewers (if they are bamboo) in water for 30 minutes to prevent them from charring. Preheat your grill to the mid to highest setting (or what you tend to grill your chicken at). Take each skewer and slide 4-5 pieces of chicken on. Grill for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through. Chicken will appear charred because of the dark blueberry color, but will not be overdone! Serve over coconut rice with a sprinkling of freshly chopped herbs.
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 in solid form
2 tablespoons unsweetened, flaked coconut, toasted
Heat a saucepan over medium-high heat and add rice, coconut milk, coconut water, salt and 3 tablespoons of coconut. Stir, then bring to a boil. Reduce to a simmer, cover and let cook for 15-18 minutes, until liquid is absorbed. Fluff with a fork, then stir in coconut oil. Top with toasted coconut before serving.
Note: you may want to double check the directions on your bag of rice before cooking – I often use brown jasmine rice which can take a little longer to cook than white jasmine.
I’d like seconds thankyouverymuch.