A break from the norm salsa with popular grilled chicken. You can make this salsa milder by removing the jalapeno seeds before chopping.
Heat grill to medium heat; lightly oil it. Grill jalapenos until lightly charred and blistered, turning frequently, about 15 minutes. Using paper towel, pull off stems and remove skins from chilies.
Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and ¼ teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
Sprinkle chicken with remaining ¼ teaspoon salt and cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.