2 chicken breast halves Salt and freshly ground black pepper
Salsa: 1 cups ripe fresh cherries, pitted and chopped 1/2 jalapeno pepper, minced 1 Tablespoons apple cider vinegar 1 Tablespoons sugar 1/2 teaspoon salt
Prepare cherry salsa by combining all salsa ingredients. Set aside.
Season chicken breasts on both sides with salt and freshly ground black pepper.
After grill is thoroughly heated, turn one burner off (if working with a charcoal grill, place coals on one side, leaving room for chicken to be placed indirectly over heat). Place chicken breasts bone-side down on the side of the grill away from the direct flame. Grill for 15 minutes. Turn and continue grilling for 10-15 minutes or until done.
Remove from the grill and tent with foil for 5 minutes.