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Blueberry Chutney for Grilled Chicken

 Blueberry Chutney for Grilled Chicken
Fresh blueberries and dried apricots are tossed with brown sugar and other tasty ingredients, then lightly simmered to create a delicious chutney. Serve this treat from our Test Kitchen warm or at room temperature.
6 ServingsPrep: 30 min. + marinating Grill: 10 min.


  • 2 cups fresh or frozen blueberries
  • 1/2 cup chopped dried apricots
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped onion
  • 3 tablespoons cider vinegar
  • 3 teaspoons minced fresh gingerroot
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground coriander
  • 1/2 cup Italian salad dressing
  • 6 boneless skinless chicken breast halves (6 ounces each)


  • For chutney, in a large saucepan, combine the first eight
  • ingredients. Bring to a boil. Reduce heat to medium-low; cook,
  • uncovered, for 20-25 minutes or until thickened, stirring
  • occasionally.
  • Meanwhile, pour salad dressing into a large resealable plastic bag;
  • add the chicken. Seal bag and turn to coat; refrigerate for 20
  • minutes.
  • Cool chutney to room temperature. Drain and discard marinade. Grill
  • chicken, covered, over medium heat for 5-6 minutes on each side or
  • until a meat thermometer reads 170°. Serve with chutney. Yield:

2 of 2

Blueberry Chutney for Grilled Chicken (continued)

Directions (continued)

  • 6 servings.
Nutritional Facts: 1 chicken breast half with 3 tablespoons chutney equals 344 calories, 10 g fat (2 g saturated fat), 94 mg cholesterol, 348 mg sodium, 29 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 meat, 1 starch, 1 fruit, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.