In a medium bowl, combine the blueberries, minced jalapeño, minced garlic, olive oil, honey, apple cider vinegar, salt, and black pepper. Use a fork to mash the blueberries slightly, releasing their juices.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the blueberry marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat your grill to medium-high heat (about 400°F). If using a grill pan, preheat it on the stovetop over medium heat.
Remove the chicken from the marinade, allowing excess to drip off. Discard the remaining marinade. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F, and the juices run clear.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
