Grilled Chicken with Warm Fruit Salsa

This grilled chicken gets dressed up with a warm fruit salsa that’s equal parts sweet, tart, and herby. Kiwi, strawberries, and cantaloupe tossed in a hot dressing of raspberry vinegar, sauteed shallots, and fresh tarragon. The warm dressing slightly softens the fruit and draws out the juices, creating a compote-like topping.

Raspberry vinegar is the bridge between the fruit and the savory chicken. Its fruity acidity brightens the sweet melon and berries while adding enough tang to stand up against the smoky char from the grill.

Marinating the fruit for 1 to 2 hours in the warm dressing lets every piece absorb the vinegar, shallots, and tarragon. By the time you spoon it over the chicken, the salsa has its own complex, layered flavor.

Tarragon is the herb that makes this work. Its subtle licorice note plays off the sweet fruit in a way that basil or mint can’t quite match. A little goes a long way.

Chef Tips

• Use ripe, fragrant fruit. Underripe kiwi and cantaloupe are sour and hard, and won’t soften properly in the dressing.
• Saute the shallots until soft but not browned. Browned shallots add bitterness that clashes with the sweet fruit.
• Grill the chicken simply with just salt and pepper. The fruit salsa provides all the flavor, and a heavy marinade competes with it.
• Spoon the fruit and all its accumulated juices over the chicken. Those juices are concentrated flavor and act as a natural sauce.

Variations

• Mango version: Swap the cantaloupe for diced mango for a more tropical salsa.
• Grilled pork chops: This fruit salsa works equally well over grilled pork chops or pan-seared pork tenderloin.
• Balsamic swap: Replace the raspberry vinegar with balsamic vinegar for a darker, deeper flavor that still pairs well with the fruit.