A great dish for the whole family to share at lunch or dinner. Serve with our Summer Salad or Crunchy Rice Salad.
1 garlic clove
Handful of fresh flat-leaf parsley
Handful of fresh basil
Handful of fresh coriander (optional)
2 x 15ml spoon olive oil
1 lemon (½ x 5ml spoon grated lemon rind and
1 x 15ml spoon fresh lemon juice)
¼ x 5ml spoon freshly ground black pepper
8 skinless, boneless chicken thighs
2 x 15ml spoons balsamic vinegar
½ x 5ml spoon honey
½ red onion
1 small red chilli
Low-fat cooking spray
Food processor or hand blender
3 x small bowls
- Finely grate the lemon rind onto a small plate. Using a clean, dry chopping board, cut the lemon in half and squeeze the juice into a bowl.
- Crush the garlic and wash the herbs. Put the garlic, parsley, basil, coriander (if using), olive oil, grated lemon rind, lemon juice and black pepper into the food processor or beaker to hand blend. Process until finely chopped.
- Combine the herb mixture and chicken in a bowl. Toss the chicken in the mixture, making sure it is fully coated. Cover the bowl with cling film and refrigerate for 1 hour.
- Preheat grill to medium-high heat, or oven to 180°C.
- Place marinated chicken pieces evenly onto grill/oven tray.
- Grill on medium heat for 10 minutes each side, or oven cook for 20 minutes. To check that the chicken is cooked, make sure that there is no pink meat and the juices run clear.
- Combine half of the blueberries, vinegar, and honey in a saucepan over medium heat. Bring to a boil then reduce to a low heat for 10 minutes or until thickened, pressing with a spoon to break up the blueberries. Leave to cool in a medium bowl.
- Add the remaining blueberries to the food processor; pulse until the mixture is roughly chopped. Chop the red chilli finely and the onion. Add the chopped blueberries, red onion, and red chilli to the cooled blueberry and vinegar mix.
- Serve the cooked chicken with blueberry salsa and a fresh crispy salad.
Skills used include:
Measuring, grilling, grating, chopping, food processing, boiling, washing.