YieldsServes 6Prep Time1 hrStand Time2 hrsTotal Time3 hrs
AuthorElaine Johnson,
The gently seasoned pickling combo brings out berries' tart side and makes a refreshing dressing for the watercress and chicken.

How to Make It

Step 1
1

For blueberries: Combine all ingredients except berries and shallot in a medium saucepan. Bring to simmering over medium heat, then reduce heat and simmer 5 minutes. Stir in berries and cook until all of them darken, about 2 minutes. Stir in shallot and let stand at room temperature about 2 hours.

Step 2
2

Meanwhile, prepare chicken: In a large bowl, combine lemon zest, coriander, salt, and pepper. Rub evenly over chicken. Let stand at room temperature about 1 hour. Trim ends from watercress (to leave long sprigs) and rinse. Wrap in a kitchen towel and chill to crisp.

Step 3
3

Heat a grill to medium (400° to 450°). Rub chicken with oil, then grill it, turning once, until no longer pink in thickest part, 20 to 30 minutes.

Step 4
4

Arrange chicken on a platter or plates with watercress. Pour blueberries into a bowl and serve to spoon over chicken and greens.

Step 5
5

Make ahead: Blueberries, up to 1 week, chilled.

Ingredients

  BLUEBERRIES
 1/2 cup sugar
 1/2 cup unseasoned rice vinegar
 2 tablespoons distilled white vinegar
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1/4 teaspoon coriander seeds
 1 star anise
 2 quarter-size slices fresh ginger
 1/2 cinnamon stick
 3 cups blueberries
 2 tablespoons chopped shallot
  CHICKEN
  Zest of 2 lemons
 2 1/2 teaspoons ground coriander
 1 1/2 teaspoons kosher salt
 1 teaspoon pepper
 6 small to medium bone-in chicken breast halves with skin (4 lbs. total)
 1 1/2 bunches watercress
 1 1/2 tablespoons olive oil

Directions

Step 1
1

For blueberries: Combine all ingredients except berries and shallot in a medium saucepan. Bring to simmering over medium heat, then reduce heat and simmer 5 minutes. Stir in berries and cook until all of them darken, about 2 minutes. Stir in shallot and let stand at room temperature about 2 hours.

Step 2
2

Meanwhile, prepare chicken: In a large bowl, combine lemon zest, coriander, salt, and pepper. Rub evenly over chicken. Let stand at room temperature about 1 hour. Trim ends from watercress (to leave long sprigs) and rinse. Wrap in a kitchen towel and chill to crisp.

Step 3
3

Heat a grill to medium (400° to 450°). Rub chicken with oil, then grill it, turning once, until no longer pink in thickest part, 20 to 30 minutes.

Step 4
4

Arrange chicken on a platter or plates with watercress. Pour blueberries into a bowl and serve to spoon over chicken and greens.

Step 5
5

Make ahead: Blueberries, up to 1 week, chilled.

Grilled Chicken with Pickled Blueberries