Food Recipes Grilled Chicken With Blueberry-Peach Salsa A zesty, fruity salsa is the perfect sidekick for smoky grilled chicken. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Published on June 22, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 40 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts This recipe will become your new go-to summer dinner. Chicken thighs are seasoned with a mixture of chili powder, brown sugar, and lime before they're grilled to smoky perfection. Meanwhile, dress a bright blueberry-peach salsa in lime juice and toss in chopped onion and cilantro for a zingy, irresistible topping. Chewy farro rounds out the meal, but feel free to use another grain, like rice or quinoa. Try the blueberry-peach salsa served with grilled fish or shrimp too. Ingredients 1.50 cups pearled or semi-pearled farro 1 ¾ teaspoons kosher salt, divided 1 tablespoon chili powder 1 tablespoon light brown sugar 2 tablespoons olive oil, divided, plus more for grill grates 2 teaspoons lime zest plus 1/4 cup fresh juice (from 3 limes), divided 2 pounds boneless, skinless chicken thighs 1 cup fresh blueberries (6 oz.) 1 cup chopped fresh peach (from 1 large peach) .50 cup chopped red onion ¼ cup finely chopped fresh cilantro Directions Bring 4 cups water to a boil in a medium saucepan. Stir in farro and 1/4 teaspoon salt. Reduce heat to medium; simmer, stirring occasionally, until farro is tender, 20 to 25 minutes. Drain. Meanwhile, stir together chili powder, sugar, 1 teaspoon salt, 1 tablespoon oil, 1 teaspoon lime zest, and 2 tablespoons lime juice in a large bowl. Add chicken and toss to coat. Stir together blueberries, peach, onion, cilantro, and remaining 1/2 teaspoon salt, 1 tablespoon oil, 1 teaspoon lime zest, and 2 tablespoons lime juice in a bowl. Oil grates and preheat grill to high (450°F to 500°F). Grill chicken, covered, until browned and a thermometer inserted in thickest part registers 165°F, about 5 minutes per side. Serve chicken over farro, topped with salsa. Print Nutrition Facts (per serving) 649 Calories 19g Fat 67g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 649 % Daily Value * Total Fat 19g 24% Saturated Fat 5g 25% Cholesterol 213mg 71% Sodium 1118mg 49% Total Carbohydrate 67g 24% Dietary Fiber 9g 32% Total Sugars 10g Protein 56g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.