Grilled Chicken With Blueberry-Basil Salsa

• 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

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.

olive oil, peppers, scallions, blueberries, red onion, lime juice, salt, basil, cilantro leaf, chicken cutlets, cayenne pepper

Taken from www.food.com/recipe/grilled-chicken-with-blueberry-basil-salsa-458548 (may not work)