Grillled Chicken with Apricot-Raspberry Salsa

A tangy fresh fruit salsa is the perfect accompaniment to smoky grilled chicken.

4 boneless skinless chicken breasts
1 1/4 tsp (6 mL) ground cumin
1/2 tsp (2 mL) dried oregano
2 tbsp (25 mL) raspberry vinegar
2 tbsp (25 mL) canola oil
2 cups (500 mL) chopped pitted apricots
1/3 cup (75 mL) diced red onion
1 jalapeño pepper, seeded and diced
2 tbsp (25 mL) liquid honey
1/4 tsp (1 mL) each cinnamon and salt
1 cup (250 mL) raspberries

In a shallow glass dish, arrange chicken in single layer. Combine 1 tsp (5 mL) of the cumin and oregano; rub all over chicken. Sprinkle with vinegar and oil; turn to coat well. Cover and marinate at room temperature for 30 minutes or refrigerate for up to four hours. Place chicken on greased grill over medium-high heat; close cover and cook, turning once, until no longer pink inside,12 to 15 minutes. Meanwhile in a small bowl, stir together apricots, onion, jalapeño pepper, honey, remaining cumin, cinnamon and salt; let stand for a few minutes for juices to form. Just before serving with chicken, gently stir in the raspberries.