It’s grilling season! There is such a unique taste to foods cooked over a grill that makes everyone think of summer. This delicious summery grilled meal is a piece of cake to make, and the Blueberry and Blackberry Vinaigrette is the summer glaze you’ve been waiting for. This recipe is paleo and Whole30, and is the perfect weeknight meal that can use up vegetables in that crisper drawer of your fridge.
How to make Grilled Chicken with Blueberry and Blackberry Vinaigrette
The blueberry and blackberry vinaigrette is a tasty glaze that honestly might go with everything, but putting it on some grilled chicken is a quick and easy way to make a complete meal. I also personally enjoy eating the glaze with root vegetables since the sweet and tangy sauce vinaigrette pairs well with the earthy taste of the vegetables. You will need some type of blender to make the vinaigrette, although an immersion blender is preferred for the sake of ease.
For this recipe, you will need the following ingredients:
- chicken breasts
- balsamic vinegar
- fresh oregano
- olive oil
- salt and pepper
First, preheat your oven to 350°F peel the potatoes, carrots, and beets. Dice the root vegetables and toss them in the olive oil, salt, and pepper. Place the coated vegetables on a tray and put them in the oven once it is heated. Bake for about 15 minutes, the stir the vegetables and place back in the oven for another 15 minutes.
While the vegetables are roasting, season your chicken with salt and pepper. Next grill your chicken either on a regular grill or on counter-top grill to your liking.
While both the vegetables and the chicken are cooking, you can start the vinaigrette by adding the blueberries, blackberries, water, and balsamic vinegar to a small stovetop sauce pan. Bring them to a boil and then turn it down to simmer, adding in the fresh oregano. After about 10 minutes and the berries are soft, use an immersion blender to carefully blend the warm sauce. Depending on how watery or thick you’d like to make the vinaigrette, you can leave it on the stove for a varied amount of time. For a thicker glaze, leave it on the stove for another 15-20 minutes. For a thinner glaze, you can take it off at any point. I usually leave the vinaigrette on for longer, preferring a thicker texture that is more like tomato sauce.
Once you root vegetables and chicken are cooked, drizzle over the blueberry and blackberry vinaigrette and serve.
Grilled Chicken with Blueberry and Blackberry Vinaigrette (Paleo, Whole30)
- immersion blender
For the Vinaigrette:
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 tbsp fresh oregano, chopped
For the rest:
- 1 lb chicken
- 3 large potatoes, any variety
- 5 large carrots
- 3 large beets
- 2 tbsp olive oil
- 2 tsp salt
- Preheat the oven to 350° F
- Chop the beets, carrots, and potatoes.
- In a large bowl, toss the chopped vegetables in with the olive oil and salt.
- Place the coated vegetables on a tray and place them in the oven for 15 minutes. After 15 minutes, stir them to promote even cooking and then place back in the oven for 15 more minutes.
- While the vegetables are cooking, in a small sauce pan, heat the blueberries, blackberries, water, oregano and balsamic vinegar over high heat. Once it reaches a boil, reduce to a simmer.
- While the blueberry and blackberry vinaigrette and the vegetables are cooking, grill your chicken either on a traditional grill or a countertop grill.
- Once the berries in the vinaigrette are soft, carefully use an immersion blender to blend the ingredients. Allow the vinaigrette to continue to simmer until it is at your desired consistency.