Grilled Chicken with Blueberry Basil Salsa
4 servings
30 minutes
Grilled chicken with blueberry-basil salsa is a vibrant flavor combination from modern American cuisine. Juicy grilled chicken infused with spices pairs perfectly with the refreshing salsa, where the sweetness of blueberries intertwines with the spiciness of jalapeños, the freshness of lime, and the aroma of basil and cilantro. This dish impresses not only with its unusual ingredient combination but also with its perfect balance of flavors—the tartness of the berries softens the heat of the pepper while the greens add freshness. This chicken will be the star of any summer outdoor dinner, pairs well with light sides, and is delicious both hot and chilled. It’s a culinary masterpiece for those who appreciate original flavor combinations.
1
Preheat the grill or barbecue. Grease the grill rack with oil.
- Extra virgin olive oil: 0.5 tablespoon
2
Place the jalapeño peppers on the grill and roast for about 15 minutes until the skin is slightly charred. Transfer to a board, let cool slightly, and remove the skin. Finely chop the flesh and seeds (if you don't like it very spicy, remove the seeds as well).
- Jalapeno pepper: 2 pieces
3
Meanwhile, place the green onion feathers on the grill and fry for 3-4 minutes until stripes appear. Transfer to a plate.
- Green onion tops (scallion greens): 24 pieces
4
In a blender, puree 2 cups of blueberries. Transfer to a bowl and add finely chopped red onion, peppers, lime juice, and 0.25 teaspoons of salt. Mix and add chopped basil, cilantro, remaining berries, and olive oil.
- Blueberry: 3 glasss
- Red onion: 0.5 head
- Jalapeno pepper: 2 pieces
- Lime juice: 3.5 tablespoons
- Coarse salt: 0.5 teaspoon
- Chopped basil leaves: 0.5 glass
- Chopped cilantro (coriander leaf): 0.5 glass
- Blueberry: 3 glasss
- Extra virgin olive oil: 0.5 tablespoon
5
Season the chicken with the remaining salt and cayenne pepper. Place on the grill and cook for 3-4 minutes on each side until done.
- Coarse salt: 0.5 teaspoon
- Cayenne pepper: pinch
- Chicken breast fillet: 1 kg
6
Arrange the fried green onions on a plate, top with pieces of chicken, drizzle with salsa, and serve immediately.
- Green onion tops (scallion greens): 24 pieces
- Chicken breast fillet: 1 kg
- Blueberry: 3 glasss
