Grilled Chicken with Pickled Blueberries

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

Step 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

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

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

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

Step 5

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 378Calories from Fat 21

% Daily Value *
Total Fat 8.8g14%

Saturated Fat 1.9g10%
Cholesterol 120mg40%
Sodium 557mg24%
Total Carbohydrate 29g10%

Dietary Fiber 2.2g9%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Chicken with Pickled Blueberries