Grilled Chicken With Blueberry-Basil Salsa

Total Time
Prep 15 mins
Cook 25 mins


Ingredients Nutrition


  1. Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes.
  2. Using a paper towel, pull off stems and remove skins from chilies. Roughly chop flesh and seeds; set aside.
  3. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
  4. 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 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
  5. Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side.
  6. 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.
Most Helpful

I knew when I was grilling the jalapenos and green onions that this was going to be a special recipe. The blueberry basil salsa is wonderful! The flavors meld together well and create a unique and delicious salsa. I halved the salsa amounts and thought it was the perfect amount for us. For the chicken, I ended up grilling boneless, skinless chicken thighs (that is what I had on hand). This recipe has great flavor and spice. Thank you!

LifeIsGood July 09, 2012