Grilled Chicken with Apple-Mango Chutney

Total Time:
5 hr 35 min
1 hr 10 min
4 hr
25 min

4 Servings

  • Chicken:
  • 1 cup plain 2 percent Greek yogurt
  • 2 tablespoons frozen apple juice concentrate (preferably organic), thawed
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons garam masala
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 chicken cutlets
  • Chutney:
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons apricot preserves
  • 1 small red jalapeno chile pepper, finely chopped (see Cook's Note)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
  • 1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
  • 1/4 cup chopped fresh mint, plus sprigs for garnish
  • Nonstick spray
  • For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam 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. (You can also put all the ingredients in a resealable plastic bag.)

  • 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 grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) 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 touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.

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

Cook's Note: For a milder chutney, remove the seeds and veins from the jalapeno pepper.

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