Grilled Chicken With Blueberry-Basil Salsa |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Ingredients:
1/2 tablespoon olive oil |
2 jalapeno peppers, seeded |
24 scallions |
3 cups blueberries |
1/2 small red onion, finely chopped |
3 1/2 tablespoons lime juice, freshly squeezed (2 to 3 limes) |
1/2 teaspoon salt, coarse |
1/2 cup basil, loosely packed and very thinly sliced |
1/2 cup cilantro leaf, loosely packed and roughly chopped |
2 lbs chicken cutlets |
1 pinch cayenne pepper |
Directions:
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.
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