We have never tried a recipe like this before. We love blueberries, and salmon is always delicious, but together...my dear husband wasn't so sure. For some reason he thought chicken would be a better bet. His opinion, coupled with the fact that we had salmon a few days ago, convinced me to replace the salmon fillets with chicken breasts in this week's recipe.
After browsing online for suggestions related to grilled chicken and blueberries (and finding this helpful recipe), I also changed the ingredient list a little. We ended up using more blueberries and balsamic than the original recipe, and swapped out a few other ingredients as well. Our final list:
2 cups fresh blueberries
1/4 cup balsamic vinegar
3 tablespoons honey
1/4 cup diced tomato
1 garlic clove, thinly sliced
1/2 teaspoon ground ginger
2 pounds boneless, skinless chicken breasts
I began by bringing the blueberries, vinegar, honey, tomato, garlic and ginger to a boil in a medium nonstick pan. We didn't use shallots, so this step was pretty quick. I let that simmer about 15 minutes, then gave it time to cool.
Next I used 1/3 of the blueberry sauce to marinate the chicken. I let it sit in the refrigerator for about 45 minutes.
After marinating, I put the chicken on our little indoor grill. Living in an apartment in our city, grills are off limits. We joke that when we buy a house we will grill out every night from April to October to make up for lost time...
We ate it over brown rice with a green salad.
And the verdict? Yum, yum, yum!