1. Preheat grill to medium-high flame. Grill jalapeño peppers until slightly charred, turning frequently. When done, pull off stems and remove skin from peppers. Roughly chop the peppers then set aside for later use. Grill whole scallions until soft and charred, about 4 minutes, turning frequently. Remove from grill, let cool, and chop into small pieces.

2. Place 2/3 of the blueberries in a food processor. Pulse until coarsely chopped then transfer to a medium bowl. Add red onion, jalapeños, lime juice, and salt. Mix well. Add basil leaves, cilantro, remaining blueberries and oil. Stir to combine.

3. Sprinkle chicken breast with salt and cayenne pepper. Grill chicken for 4 minutes on each side, or until internal temperature reaches 165F for 15 seconds.

4. Top chicken with blueberry salsa and garnish with grilled scallions.