Grilled Chicken with Blueberry-Lime Salsa

July 13th, 2016
Prep: 40 minutes | Cook: 2 hours 50 minutes (including 2 hours marinating time) | Servings: 4 Servings
Ingredients
  • 1 lime
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt plus 1/8 teaspoon, divided
  • 1/4 teaspoon ground pepper
  • 2 bone-in, skinless chicken breasts, cut in half crosswise
  • 1 cup blueberries, fresh or frozen (thawed), coarsely chopped if large
  • 1/2 serrano or jalapeño pepper, or to taste, finely chopped
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon chopped fresh cilantro
Instructions
  1. Zest lime (reserve the fruit). Combine the zest, oil, 1/4 teaspoon salt and pepper in a small bowl. Place chicken in a shallow dish meat-side up and spoon the mixture on top. Cover and refrigerate for at least 2 hours and up to 8 hours.
  2. Preheat grill to medium.
  3. Oil the grill rack (see Tip). Grill the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 8 to 12 minutes per side. Transfer to a serving plate; let rest for 5 minutes.
  4. Meanwhile, slice ends off the reserved lime. With a sharp knife, remove the white pith and discard. Cut the segments from their surrounding membranes and coarsely chop. Combine in a small mixing bowl with blueberries, chile, shallot, cilantro and the remaining 1/8 teaspoon salt, stirring gently. Serve with the chicken.
Nutrition Per serving: 193 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 68 mg Cholesterol; 8 g Carbohydrates; 25 g Protein; 2 g Fiber; 279 mg Sodium; 274 mg Potassium Tips & Notes
  • Make Ahead Tip: Marinate chicken (Step 1) for up to 8 hours.
Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) Recipe: Eatingwell.com