Grilled Chicken with Pickled Blueberries
Iain Bagwell
The gently seasoned pickling combo brings out berries’ tart side and makes a refreshing dressing for the watercress and chicken.
This recipe, and others like it, can be found in the article “26 Chicken Breast Recipes That Aren’t Boring at All.”
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.
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