Sumac Grilled Chicken with Cherry Salsa

The chicken is adapted from a Rachel Ray recipe and the cherry salsa from Bon Appétit magazine; I served this with grilled asparagus and the whole thing was a visual delight (as well as a taste delight).  We drank Marius wine with this (although tricky with the asparagus- we sipped it only after a bite of chicken) which to me has cherry flavors matching the salsa(disclaimer:  I am not a trained smelly-ier).

Sumac Chicken:
4 boneless, skinless chicken breasts
1 large lemon, juiced
5 cloves of garlic, minced or pressed
3 T extra-virgin olive oil
1 t sumac
1/2 t cumin
1/2 t ground coriander
1 t salt
freshly ground pepper
Mix all marinade ingredients together; poke lots of holes in the chicken with a fork and cover with the marinade, preferably overnight. Take out the chicken 30 minutes before grilling to come to room temperature. Grill over medium-high heat for 6 minutes (or 6 1/2 for larger breasts) per side.

Cherry Salsa:
4 oz. pitted fresh bing cherries (I do this with a thick straw), sliced in half (about a cup)
1/2 T fresh lemon juice
1 T chopped cilantro
1-2 T finely diced shallot
finely diced serrano to taste (I used about 1/2 of a small serrano)
salt and pepper
a quick drizzle of extra-virgin olive oil (maybe a teaspoon)
feta (optional)
Mix all the salsa ingredients (you can do this earlier in the day) and add salt and pepper to taste.
I added feta which gave it a great flavor but if you are going to use it, just throw it on top of the chicken because it turns pink if you put it in with the salsa and for some reason, this looks unappealing to me.  I wonder if a few pine nuts would enhance the salsa or be overkill...  This salsa would probably be very good with pork chops or pork tenderloin as well.