Orange Marinated Cedar Planked Chicken with Blueberry Corn Salsa

Marinade Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup orange juice
• 1 tbsp white wine or rice wine vinegar
• 1 tbsp soy sauce
• 2 tbsp brown sugar
• 1/8 tsp cumin powder
• 1/4 tsp chipotle chili powder
• 1/4 tsp chili pepper flakes
• 1/2 tsp orange zest
• 1 orange, sliced with skin on
• 1 handful fresh cilantro

Salsa Ingredients

• 2 ears fresh corn
• 1 cup fresh blueberries
• 1 diced, ripe avocado
• 1 handful chopped cilantro
• 2 tbsp extra virgin olive oil
• 2 tbsp unsweetened orange juice
• 1 tbsp white wine or rice wine vinegar
• 1/2 tsp each: brown sugar, Dijon mustard, soy sauce

For the cedar plank

• 2 cedar planks
• water, wine, or beer

Directions

1. Mix all the marinade ingredients together and then pour over the chicken breasts in a resealable plastic bag. Let marinate 6-8 hours or overnight. 
2. Soak the cedar planks in water, beer, wine, orange juice or a combination of flavours for at least 4 hours prior to grilling. 
3. Place the chicken breasts onto the cedar planks and place onto a grill heated to medium, close the lid, and grill for 40-60 minutes or until the chicken reaches an internal temperature of 165.
4. While the chicken is grilling, cut the corn from your cobs and saute in a non`stick pan lightly sprayed with extra virgin olive oil. Saute over medium high for app 7 minutes until the corn is bright yellow and cooked through. 
5. In a large bowl add the hot corn to the blueberries and mix well. Add the cilantro, oil, vinegar, orange juice, mustard, brown sugar, soy sauce and toss. Add the avocado right before serving. 
6. When the chicken is cooked, let rest five minutes, slice, and serve with the salsa on top.