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© Meredith Corporation. All rights reserved. Used with permission.
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.
Preheat grill to medium.
Oil the grill rack. Grill the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 8 to 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.