Grilled Chicken Breasts with Blueberry Chutney Sauce
A Subtle Spring Mix"This was incredible, used berries we picked in the morning, can't get much fresher than that! Would be good on pork tenderloin too! I will use less ketchup next time tho. Made it again with fresh blackberries, all I can say is WOW!" - Crettenberger
Yield: 6 Ready in 45 minutes
favorite of 72 people 46 people want to try
|6 boneless chicken breast halves; with skin intact|
|3/4 cuporange juice; fresh-sqeezed, (grate and reserve orange rind)|
|2 tablespoonsRed wine vinegar|
|2 clovesgarlic; finely minced|
|2 tablespoonsBrown sugar|
|1 1/2 teaspoonsWorcestershire Sauce|
|1 teaspoonDijon mustard|
|1 orange; cut decoratively into slices|
|Blueberry Chutney Sauce|
|1 tablespoonolive oil|
|1/3 cupred onion; finely chopped|
|1/4 cupreserved marinade|
|2 cupsfresh blueberries; rinsed, picked over|
|1 tablespoonFresh Lemon Juice|
|1 tablespoonBrown sugar|
|rind from one orange; Reserved, grated|
Grilled Chicken Breasts with Blueberry Chutney Sauce Preparation
In a shallow pan, whisk together all ingredients except chicken breasts. Remove and reserve 1/4 cup of the marinade. Coat chicken in the remaining marinade in the pan. Cover and refrigerate for several hours or at least 1 hour.
Preheat charcoal grill. Prepare Blueberry Chutney Sauce. Place chicken breast 5 to 6 inches over medium-hot coals. Cook about 6 minutes on each side or until juices run clear and chicken is no longer pink inside. Baste once with reserved marinade towards end of cooking time for final glaze. Serve each piece of chicken with 2 or 3 spoonfuls of the Blueberry Chutney Sauce. Garnish with orange slices.
Blueberry Chutney Sauce
In a medium saucepan, heat oil. Saute onion 2 minutes or until soft. Add the remaining ingredients. Simmer over low, stirring often, 15 minutes or until mixture thickens slightly and the blueberries become soft. Use at once or cool and refrigerate. Rewarm as needed.
Republished with Permission, National Chicken Council
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