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Grilled Chicken With Blueberry Lime Salsa

#MakeItGAP Recipes - Recipes using farm animal welfare labeled G.A.P. products
Grilled Chicken With Blueberry Lime Salsa

Grilled Chicken With Blueberry Lime Salsa

MAKES: 4 Servings
PREP TIME: 25 Minutes
COOK TIME: 25 Minutes
TOTAL TIME: 2 Hours 50 Minutes

Recipe adapted from
Original publication date May 25, 2021


1 lime
1 Tbsp. canola oil
1/2 tsp. salt plus 1/8 teaspoon, divided
1/2 tsp. 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 Tbsp. finely chopped shallot
1 Tbsp. chopped fresh cilantro


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 (see Tips, below).

Preheat grill to medium.

Oil the grill rack (see Tips, below). Grill the chicken until an instant-read thermometer inserted in the
thickest part without touching bone registers 165°F, 8–12 minutes per side. Transfer to a serving plate;
let rest for 5 minutes.

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.

Make Ahead Tip: Marinate chicken for up to 8 hours.

Oiling a grill rack before you grill helps prevent foods from sticking. Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.

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