Fire up the grill this summer for these Cilantro Lime Chicken Skewers with Wild Blueberry Salsa. This dish is packed with flavor and brain-boosting wild blueberries!
Thank you to the Wild Blueberry Association of North America for sponsoring this post. As always, all opinions expressed are 100% my own.
In our house, summertime usually means lots of time spent outdoors- biking, playing in the backyard, swimming, and of course, plenty of grilling. Pretty soon the long, lazy days of summer will be transitioning to the more hectic, fast-paced schedule that accompanies that start of the school year. So why not fire up the grill one more time for my Cilantro Lime Chicken Skewers with Wild Blueberry Salsa? It’s the perfect meal to celebrate the end of summer!
The star of this dish is the nutrient-dense wild blueberry. Unlike regular blueberries, wild blueberries are not planted but rather, they grow wild in the state of Maine. They’re harvested in the summer but are available to all of us all year-round in the freezer section of the grocery store.
Wild blueberries are delicious and have an intense blueberry flavor. They’re rich in antioxidants and anthocyanins, the plant compounds that give them their pretty purply blue hue. The combination of antioxidants and anthocyanins has many health benefits and is especially important for boosting brain health in both kids and adults.
An easy way to incorporate wild blueberries into your diet is to add a scoop of them to your morning yogurt, cereal or oatmeal. Or toss a handful of them into your salads and salsas for lunch or dinner. It’s a great way to boost your kid’s brain health and establish healthy eating habits from an early age. My daughter Sienna loves to snack on them straight out of the bag. These little frozen treats are a delicious and nutritious way to cool off in the summer heat!
I decided to showcase wild blueberries with a summer grilling dish- my Cilantro Lime Chicken Skewers with Wild Blueberry Salsa. You can use chicken thighs or breast for the skewers- I like to use thighs because they stay juicier on the grill. I marinate the chicken in a yummy cilantro lime marinade that packs a flavor punch. And to accompany the skewers, I make a simple and delicious wild blueberry salsa.
I just love fruit salsas, especially in the summertime. If you have any doubts about putting fruit in salsa then you must try this dish! I combine the sweet blueberries with red onion, cilantro, fresh lime juice and just enough jalapeño pepper to give it a little kick. It’s a bright, colorful salsa that is the perfect accompaniment to the chicken skewers. The sweet and savory combination is out of this world! The salsa also pairs well with grilled salmon or pork. You can even serve it as an appetizer with tortilla chips or pita chips.
Cilantro Lime Chicken Skewers with Wild Blueberry Salsa
- 2 tablespoons olive oil
- 2 tablespoons less sodium soy sauce or tamari
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 tablespoon honey or agave nectar
- ¼ cup chopped cilantro
- 2 teaspoons minced garlic
- 2 pounds boneless skinless chicken thighs (about 8 thighs)
Wild Blueberry Salsa:
- 2 cups wild blueberries, defrosted
- 1/3 cup chopped red onion
- ¼ cup chopped cilantro
- 1-2 tablespoons chopped jalapeño depending on how spicy you like it
- 1 ½ tablespoons lime juice
- Salt and pepper
Olive oil for brushing the grill
Optional garnish: cilantro leaves, lime wedges
- Mix the oil, soy sauce, lime juice, zest, honey, cilantro and garlic together in a large bowl. Trim the chicken thighs of any excess fat and cut into 1-inch pieces. Place the chicken in the bowl and toss with the marinade.
- To make the salsa, mix the blueberries, onion, cilantro, jalapeño and lime juice together in a bowl. Season with a pinch of salt and pepper.
- Heat a grill or grill pan over medium high heat and brush with oil. Thread the chicken onto skewers (if using wooden skewers, soak them in water for 30 minutes first).
- Place the skewers on the grill and cook, turning every few minutes, until the chicken reaches an internal temperature of 165°F, about 10-12 minutes. Remove skewers and let them rest for 5-10 minutes. Arrange the skewers on a platter and serve with the Wild Blueberry Salsa. Garnish with cilantro leaves and lime wedges (optional).
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