Smoky grilled chicken with a summery fruit salsa.
4 boneless skinless chicken breasts
1-1/4 tsp ground cumin
1/2 tsp dried oregano
2 tbsp raspberry vinegar
2 tbsp canola oil
2 cups chopped pitted apricots
1/3 diced red onion
1 jalapeño pepper, seeded and diced
2 tbsp liquid honey
1/4 tsp each cinnamon and salt
1 cup raspberries
Step 1: In shallow glass dish, arrange chicken in single layer.
Step 2: Combine 1 tsp of the cumin and oregano; rub all over chicken. Sprinkle with vinegar and oil; turn to coat well. Cover and marinate at room temperature for 30 minutes or refrigerate for up to 4 hours.
Step 3: Place chicken on greased grill over medium-high heat; close cover and cook, turning once, until no longer pink inside, 12-15 minutes.
Step 4: Meanwhile, in a small bowl, stir together apricots, onion, jalapeño pepper, honey, remaining cumin, cinnamon and salt; let stand for a few minutes for juices to form. Just before serving with chicken, gently stir in raspberries.