Grilled Chicken with Blueberry Basil Salsa
Serving Size:Serves 6
1/2 Tablespoon plus more for brushing grill Extra Virgin Olive Oil
2 Jalapeño chilies
3 cups, about 1 pound blueberries, picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 Tablespoons (2 to 3 limes) freshly squeezed lime juice
1/2 teaspoon coarse salt
1/2 cup loosely packed, plus whole leaves for garnish cilantro leaves, roughly chopped
2 lbs chicken cutlets
pinch of cayenne pepper
Adapted From: MarthaStewart.com
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.