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Chutney-Glazed Chicken

 Chutney-Glazed Chicken
I like to garnish these grilled chicken breasts with fresh chives. They make a really delicious meal when serve with a tossed salad and dinner rolls. -Angie Ridgway of Fairfield, Nebraska
6 ServingsPrep: 5 min. Grill: 30 min.


  • 1/2 cup mango chutney
  • 2 tablespoons sherry or apple juice
  • 2 tablespoons Dijon mustard
  • 1 teaspoon curry powder
  • 6 bone-in chicken breast halves (8 ounces each), skin removed


  • In a small bowl, combine the chutney, sherry or apple juice, mustard
  • and curry powder.
  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Prepare grill for indirect heat, using
  • a drip pan.
  • Place chicken meaty side down over drip pan and grill, covered, over
  • indirect medium heat for 15-20 minutes on each side or until a meat
  • thermometer reads 170°, basting occasionally with chutney
  • mixture.
  • Yield: 6 servings.
Nutritional Facts: One serving (1 chicken breast half) equals 243 calories, 5 g fat (1 g saturated fat), 102 mg cholesterol, 220 mg sodium, 10 g carbohydrate, 1 g fiber, 38 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 fruit.

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Chutney-Glazed Chicken (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.