Grilled Chicken with Blueberry-Basil Salsa

Photo: Antonis Achilleos

With jalapenos and herbs, the berries make a piquant salsa for grilled chicken.


  • 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


  1. 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.

  2. 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.

  3. 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.

Related Articles