This weekend's cook-out will be a no-brainer for me: plums are on sale at Arbor Farms for $1.99 a pound, as well as Miller (antibiotic-free) chicken breasts for $2.99 a pound.

I also love fresh peaches, in place of or in addition to the plums in this easy recipe. As well, the cumin and poblano used give the dish a southwest flavor (but are optional).

Have a lovely weekend and, if you've a minute, catch me on Monday. I've got a bowl of leftover Corn and Barley Salad from yesterday's post I plan to finish off.

Yield: 4 servings Time: 35 minutes Cost: apx. $12

Ingredients

Chicken Rub: 1 tablespoon brown sugar 1 teaspoon kosher salt 1 teaspoon ground cumin, optional 1/4 teaspoon cayenne 4 skinless, boneless chicken breast halves 
 Plum Salsa: 2 ripe plums, washed and pitted (quarter if grilling; dice if not) 1 tablespoon chopped mint 1 tablespoon chopped red onion 1-2 teaspoons lime juice, plus lime wedges for garnish 1-2 teaspoons brown sugar 1 tablespoon chopped poblano pepper, optional

Directions

1. Combine sugar, salt, cumin and cayenne and rub into both sides of chicken. 2. Prepare gas or charcoal grill to medium heat. 3. Grill chicken for 13 to 16 minutes or until chicken is no longer pink (170Ëš), turning once. If grilling plums, quarter and grill next to the chicken until just tender, about 5-6 minutes. 4. While chicken is grilling, combine mint, onion, 1 teaspoon lime juice, 1 teaspoon brown sugar, and chopped poblano. Taste and add additional sugar and lime juice if desired. Add kosher salt to taste. 5. Serve salsa over chicken.