For the marinade:

• 1 garlic clove, chopped
• 1 tsp. chili powder
• 3 TBS extra-virgin olive oil
• 1 TBS lime zest
• 2 TBS lime juice
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 4 (6 to 8 oz.) boneless, skinless chicken breast halves

For the Cherry Pico:

• 2 cups sweet cherries, pitted and chopped
• 1 small shallot, chopped
• 1/2 jalapeño, seeded and chopped
• 2 TBS fresh cilantro, chopped
• 1 avocado, chopped
• 1 TBS oil
• 2 TBS fresh lime juice
• 1 TBS fresh lemon juice
• 1/4 cups Muirhead Apricot Jalapeño Jelly
• Salt to taste
• Pepper to taste

Combine garlic, chili powder, oil, lime zest, lime juice, salt and pepper in a large ziploc bag. Add chicken to the bag, seal and turn to coat. Marinate in the refrigerator for 30 minutes or up to 2 hours.

Combine cherries, shallots, jalapeño, cilantro, 1 tablespoon oil, 2 tablespoons lime juice, lemon juice and Apricot Jalapeño Jelly in a bowl. Season with salt and pepper.

Heat grill to medium-high. Remove chicken from marinade. Grill over direct heat until internal temperature reaches 165 degrees, 6 to 8 minutes per side. Let stand for 5 minutes.

Serve with pico and lime wedges.