Grilled Chicken With Blueberry Basil Salsa Recipes

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GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA



Grilled Chicken with Blueberry-Basil Salsa image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 11

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper

Steps:

  • 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.

Nutrition Facts : Calories 237 g, Cholesterol 88 g, Fat 3 g, Fiber 3 g, Protein 36 g, Sodium 266 g

GRILLED CHICKEN WITH BLUEBERRY-BASIL SALSA



Grilled Chicken With Blueberry-Basil Salsa image

Make and share this Grilled Chicken With Blueberry-Basil Salsa recipe from Food.com.

Provided by Paris D

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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 chilies. 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.

Nutrition Facts : Calories 250.9, Fat 5.5, SaturatedFat 1.1, Cholesterol 96.8, Sodium 381, Carbohydrate 16.9, Fiber 3.7, Sugar 9.4, Protein 34.1

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

LIME-GRILLED CHICKEN WITH BLUEBERRY SALSA BY PREVENTION



Lime-Grilled Chicken With Blueberry Salsa by Prevention image

The next time you want to toss chicken on the barbecue, prepare this lime marinade a few hours in advance for a tantalizing treat. Top it off with a fresh blueberry salsa for extra pizzazz and top-notch health benefits-the tangy fruit is packed with antioxidants and fiber.

Provided by chrish574

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup blueberries
1 yellow pepper, chopped
1 small red onion, minced
1/4 cup blueberry puree
1/4 cup loosely packed fresh basil leaf, cut into strips
1/4 teaspoon salt
1/4 cup lime juice
2 tablespoons olives or 2 tablespoons vegetable oil
2 shallots, minced
1/4 teaspoon fresh ground black pepper
4 boneless skinless chicken breast halves

Steps:

  • TO make the salsa: In a medium bowl, combine the blueberries, pepper, onion, all-fruit, basil, and salt. Cover and refrigerate for at least 2 hours.
  • TO make the chicken and marinade: In a medium bowl, whisk together the lime juice, oil, shallots, and pepper. Add the chicken, turning to coat. Cover and refrigerate for up to 3 hours.
  • COAT the unheated grill rack with cooking spray. Preheat the grill.
  • PLACE the chicken on the rack and grill for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the salsa.

Nutrition Facts : Calories 191.9, Fat 3.8, SaturatedFat 0.8, Cholesterol 75.5, Sodium 316.7, Carbohydrate 13.3, Fiber 1.9, Sugar 4.7, Protein 26.4

RED, WHITE, AND BLUEBERRY GRILLED CHICKEN



Red, White, and Blueberry Grilled Chicken image

These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbeque. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h35m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon ground dried chipotle pepper
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
2 cloves minced garlic
4 skinless, boneless chicken breast halves
⅓ cup white sugar
⅓ cup apple cider vinegar
2 cups fresh blueberries
salt and freshly ground black pepper to taste

Steps:

  • Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
  • Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
  • Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
  • Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
  • Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
  • Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.

Nutrition Facts : Calories 279 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 6.7 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 1.4 g, Sodium 1540 mg, Sugar 24.2 g

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