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Grilling not-quite-ripe stone fruit is a mouth- watering way to bring out its natural flavor and sweetness. Ancho chile has a rich, mild flavor. If you can't find it, use mild chili powder in its place.

Grilled Ancho Chicken & Apricot Salsa

chicken breast cutlets (about 1 pound)

extra-virgin olive oil, divided

ancho chile powder

garlic powder

salt plus 1/8 teaspoon, divided

apricots, nectarines and/or peaches, halved and pitted

ripe avocado, chopped

coarsely chopped fresh cilantro

finely chopped red onion

jalapeño pepper, seeded and thinly sliced

lime juice

lime wedges

Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic pow- der and 2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.

Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.

Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining / teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.

Serve the chicken with the salsa and a lime wedge.