Chicken Skewers with Blueberry Balsamic Salsa

Directions

1. With the food processor on, drop garlic through the food chute, process until chopped. Add parsley, basil, cilantro, olive oil, zest, and juice, process until finely chopped. Add 1/8 teaspoon salt, pulse to combine. Combine herb mixture and chicken in a medium bowl, toss to combine. Cover and refrigerate for 1 hour. Wipe out the food processor.
2. Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over medium heat. Bring to a boil, reduce heat to low, and cook 10 minutes or until thickened, pressing with a spoon to break up blueberries. Place blueberry mixture in a medium bowl. Add remaining 1/2 cup blueberries to food processor, pulse 5 times. Combine chopped blueberries, 1/8 teaspoon salt, onion, and jalapeñ,o pepper with the vinegar mixture.
3. Preheat grill to medium-high heat. Thread 6 chicken pieces evenly onto each of 4 (8-inch) skewers. Sprinkle with the remaining 1/4 teaspoon salt. Place chicken on grill rack, grill for 10 minutes, turning occasionally. Serve with blueberry salsa.