Grilled Chicken with Blueberry-Lime Salsa

One lime does double duty in this healthy chicken recipe. The zest adds a citrus punch to the rub for the chicken, and the lime segments are combined with blueberries for a tart and refreshing salsa. Add more chile if you like it hot.

Prep/Cook Time: 40 Minutes, Servings: 4

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

Directions

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. 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.
   

© Dotdash Meredith. All rights reserved. Used with permission.