Lemon-Herb Chicken Skewers with Blueberry-Balsamic Salsa

These just might be perfect for Mom today!! This one is dedicated to my beautiful Mom. I miss you EVERY day.
(serves 4)

1 garlic clove
1/4 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro (optional)
2 T. EVOO
1/2 t. grated lemon rind
1 T. fresh lemon juice
1/4 t. freshly ground black pepper
1/2 t. kosher salt, divide
4 skinless, boneless chicken thighs, each cut into 6 pieces, about 1 lb.
1 cup fresh* blueberries
2 T. balsamic vinegar
1/2 t. honey
2 T. finely chopped red onion
1 t. minced jalapeno pepper (optional*)
Cooking spray

Drop garlic through food chute with food processor on; process until chopped. Add parsley and next 6 ingredients through black pepper; process until finely chopped. Add 1/8 t. salt; pulse to combine. Combine herb mixture and chicken in a med. bowl; toss to combine. Cover and refrigerate for 1 hour. Wipe out food processor. Combine 1/2 cup blueberries, vinegar, and honey in a small saucepan over med. heat. Bring to a boil; reduce heat to low, and cook 10 mins. or until thickened, pressing with a spoon to break up blueberries. Place blueberry mixture in a med. bowl. Add remaining 1/2 cup blueberries to food processor; pulse 5 times. Combine chopped blueberries, 1/8 t. salt, onion, and jalapeno pepper (if using) with vinegar mixture. Preheat grill to med.-high heat. Thread 6 chicken pieces evenly onto each of 4 8" skewers; sprinkle with remaining 1/4 t. salt. Place chicken on grill rack coated with cooking spray (or under the broiler*). Grill 10 mins., turning occasionally. Serve with blueberry salsa.

"Morning breaks and the day begins. Begin with a 'Yes'. So many possibilities to give and receive love appear all around you. Be open and generous today."

Love,

MM