Grilled Chicken with Blueberry-Lime Salsa

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 (see Tip). Grill the chicken until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees 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.