Grilled Chicken with Nectarine-Blackberry Salsa


  • 2 tablespoons canola oil, divided
  • 1 tablespoon ground cumin
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon kosher salt, divided
  • 1 pound boneless, skinless chicken breast, trimmed
  • 2 nectarines, halved and pitted
  • 1 pint blackberries, coarsely chopped
  • 2 tablespoons chopped fresh cilantro or dried
  • 1 tablespoon lime juice
  • Hot sauce to taste
  • 2 tablespoons balsamic glaze


1) Preheat grill to medium high

2) Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub the mixture into both sides of your chicken. Rub the remaining canola oil on the cut sides of the nectarine halves.

3) Oil the grill rack with an oiled folded paper towel and hold it with tongs. Place the chicken and nectarine on the grill, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, and then thinly slice.

4) While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the chicken and fruit salsa on a plate and drizzle with balsamic glaze.

5) Make it a meal and serve with a fresh spinach salad.