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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

26 Ratings
  • 5 star values: 6
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  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
This might sound really weird, but I added a tiiinnnyyy bit of whipped cream to the blueberry salsa. Also I made it the night before and kept it in the fridge. Super tasty meal!