Grilled Chicken with Chutney Recipe

Grilled Chicken with Chutney Recipe
Grilled Chicken with Chutney Recipe photo by Taste of Home
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Grilled Chicken with Chutney Recipe

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My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. —Gilda Lester, Millsboro, Delaware
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + cooling Grill: 10 min.

Ingredients

  • 3 medium plums, chopped
  • 2/3 cup sugar
  • 1/2 cup white wine vinegar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons dried cranberries
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups chopped peeled peaches
  • 1/4 cup finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced seeded jalapeno pepper
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon Tex-Mex chili seasoning mix
  • Red leaf lettuce
  • Additional chopped jalapenos, optional

Directions

For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature.
Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Chicken with Chutney in Country Woman August/September 2008, p37

Nutritional Facts

1 each: 346 calories, 8g fat (2g saturated fat), 78mg cholesterol, 178mg sodium, 38g carbohydrate (33g sugars, 2g fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 fruit, 1 fat.

  • 3 medium plums, chopped
  • 2/3 cup sugar
  • 1/2 cup white wine vinegar
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons dried cranberries
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups chopped peeled peaches
  • 1/4 cup finely chopped red onion
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced seeded jalapeno pepper
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 2 tablespoons olive oil
  • 1 tablespoon Tex-Mex chili seasoning mix
  • Red leaf lettuce
  • Additional chopped jalapenos, optional
  1. For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature.
  2. Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Grilled Chicken with Chutney in Country Woman August/September 2008, p37

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