Summer Herb-Grilled Chicken Breasts with Fresh Berry Salsa

Embrace the vibrant flavours of summer with this light and refreshing herb-grilled chicken recipe, perfect for the warm, sunny days of summer. This dish features tender chicken breasts marinated in a blend of local herbs, grilled to perfection, and topped with a tangy and sweet fresh berry salsa. It’s a delightful combination of savory and fruity that’s sure to be a hit at any outdoor gathering.

For the Herb-Grilled Chicken Breasts:

• 4 boneless, skinless chicken breasts
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 3 cloves garlic, minced
• Zest & juice of 1 small lemon or regular lime
• 1/4 cup olive oil
• Salt and pepper to taste
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For the Fresh Berry Salsa:

• 1 cup fresh blueberries
• 1 cup fresh strawberries, hulled and diced
• 1/2 cup fresh raspberries
• 1 small red onion, finely diced
• 1 jalapeño, seeded and finely chopped
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon honey
• Salt and pepper to taste

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Prepare the Chicken Marinade:

• In a small bowl, combine the rosemary, thyme, oregano, garlic, citrus zest/juice, olive oil, salt, and pepper.
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• Place the chicken breasts in a large resealable plastic bag or a shallow dish, and pour the herb mixture over the chicken.
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• Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more intense flavour.

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Prepare the Fresh Berry Salsa:

• In a medium bowl, combine the blueberries, strawberries, raspberries, red onion, and jalapeño.
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• Add the lime juice, cilantro, honey, salt, and pepper, and gently toss to mix.
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• Cover and refrigerate until ready to serve, allowing the flavours to meld together.
  

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Grill the Chicken:

• Preheat your grill to medium-high heat.

• Remove the chicken breasts from the marinade and shake off any excess.

• Grill the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
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• Let the chicken rest for a few minutes before serving.
  

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Assemble the Dish:

• Place each grilled chicken breast on a serving plate and spoon a generous amount of the fresh berry salsa over the top

• Garnish with additional fresh herbs if desired and serve immediately.
  

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Serving Suggestions

This dish pairs beautifully with a side of wild rice or quinoa and a crisp green salad with a citrus vinaigrette. For a truly BC experience, serve with a glass of locally produced white wine or a refreshing iced herbal tea.

Tips

• For an extra burst of flavour, consider adding a splash of balsamic vinegar to the berry salsa.
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• The salsa can also be made a day ahead and stored in the refrigerator, making this dish perfect for entertaining

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