Food & Cooking Recipes Dessert & Treats Recipes Grilled Chicken with Blueberry-Basil Salsa 3.8 (26) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Servings: 6 With jalapenos and herbs, the berries make a piquant salsa for grilled chicken. Ingredients ½ tablespoon olive oil, plus more for brushing grill 2 jalapeno chiles 24 scallions 3 cups blueberries (about 1 pound), picked over and rinsed ½ small red onion, finely chopped 3 ½ tablespoons freshly squeezed lime juice (2 to 3 limes) ½ teaspoon coarse salt ½ cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish ½ cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish 2 pounds chicken cutlets Pinch of cayenne pepper Directions Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. 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 1/4 teaspoon salt; stir to combine.Add basil, cilantro, remaining cup blueberries, and oil; stir to combine. Sprinkle chicken with the remaining 1/4 teaspoon salt and the 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. Cook's Notes For milder salsa, remove and discard the jalapeno seeds before chopping. Rate it Print