Grilled Chicken With Summer Fruit Chutney

Course : Grilling
Serves: 4
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2 cups sugar
1 cup cider vinegar
1 tablespoon fresh ginger root -- finely grated
2 medium peaches -- halved, 1/4 inch thick slices
4 medium dark plums -- halved, cut in 1/8 inch thick slices
1 pint blueberries
1/2 pint raspberries
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
6 tablespoons olive oil
8 medium chicken breast halves boneless, skinless lightly pounded
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup fresh cilantro -- minced

Preparation / Directions:

Summer Fruit Chutney: 1 - In a medium non-reactive saucepan, combine the sugar, vinegar and ginger and bring to a boil over moderate heat. Let cool for 30 minutes. 2 - In a large bowl, combine the peaches, plums, blueberries and raspberries. Pour the sugar syrup on the fruit and let macerate for about 30 minutes. (The chutney can be made up to one day in advance. Omit the raspberries and let sit at room temperature for 1 hour before serving.) The Chicken: 3 - Meanwhile, in a large non-reactive bowl, whisk the lemon juice and mustard. Whisk in the oil in a thin stream until incorporated. Add the chicken breasts and turn to coat. Let marinate for 30 minutes. 4 - Heat a grill or cast-iron grill pan until very hot. Season the chicken breasts well on both sides with salt and pepper. Working in batches if necessary, arrange the chicken breasts, smooth side down, on the grill or in the pan without crowding, and cook over moderately high heat for 2 minutes. Rotate and cook to create crisscross grill marks, 2 minutes longer. Then flip the chicken and cook on the other side until opaque throughout, about 4 minutes longer. Transfer to a plate and keep warm while you cook the remaining chicken breasts. 5 - To serve, place 2 chicken breast halves on each plate. Using a slotted spoon, scoop some of the fruit chutney onto the chicken. Garnish with a sprinkling of the fresh cilantro. Recipe by: Ron West From: Southern Living - July 1995

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