Grilled Chicken with Apple Mango Chutney

April 6, 2017


1 cup of plain Greek yogurt

2 Tablespoons of apple juice

1 Tablespoon apple cider vinegar

2 teaspoons of marsala

1 teaspoon kosher salt

1 teaspoon ground black pepper

8 chicken breast


3 tablespoons apple cider vinegar

2 tablespoons apricot preserves

1 small red jalapeno chili pepper, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 gala apple, cored and cut into 1/3 inch cubes


For the chicken:  In a medium bowl, combine the yogurt, apple juice, vinegar, marsala, salt and pepper.  Whisk until combined.  Add the chicken and toss to coat.  Cover the dish and refrigerate for 4 hours and up to 1 day. 

For the chutney, stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended.  Mix in the apples, mango and mint.  Let stand up to 30 minutes before serving.

Coat the grill rack with nonstick spray and prepare the barbecue for direct grilling over medium high heat.  Place the chicken breasts on the grill.  Cover and grill about 5 minutes.  Flip the chicken over.  Cover and grill until the chicken is cooked through and feels firm to the touch, about 4 minutes.  Transfer the chicken to a cutting board.  Let rest for 5 minutes.

Place the chicken on a serving platter, and then spoon some chutney alongside the chicken.  Garnish with the mint sprigs.