Grilled Chicken with Peach Chutney Glaze
I can’t get over how long summer held her breath this year. Our temps were in the 80s and now all of the sudden it’s windy and cold with snow in our Idaho mountains. Can I just say how thankful I am to be married to a man who likes to grill year-round? He bundles up and heads out to fire it up and all I have to do is get it ready to go. Grilled Chicken with Peach Chutney Glaze made his valor well worth it! Did I remember to mention he’s just outside the door under a covered patio?
Grilled Chicken with Peach Chutney Glaze
What do you love about your home? I love the beautiful seasons we enjoy at ours, and when it gets cold, it’s just so nice to come home. I often make soups, stews, chilis and goodies baking in the oven, but we still grill about once a week. It’s part of our California heritage!
It’s best if you can plan ahead. Prepare the chicken and marinade the night before or early in the day. Add salt, pepper, garlic, onion powder, and a pinch of chili powder to the olive oil. I pour mine into a zip-top bag, add the chicken and put it in the refrigerator until just before grilling.
For the glaze, I use fresh peaches in the summer, and frozen the rest of the year. They are many brands of Major Grey Chutney at the market, and I think they’re all pretty good. While the grill is preheating to high heat, in a food processor, add peaches and chutney. Honestly, I’d be lost without my 11 cup Cuisinart I’ve been using for years. It’s a work-horse, just blend till smooth or pulse if you like it a little chunky. It’s amazingly delicious and pretty too. Divide the glaze, one smaller bowl to brush on the chicken and then discard, and one to serve with your meal.
Brush the grill with a little oil and lower the temperature to medium heat. With tongs, lay the chicken on the grill and brush glaze on it. Cover and let it cook for 6 minutes, then turn it and brush with sauce again. Let it cook for at least 6 more minutes, (mine takes around 15 to 18 minutes total), or until an instant read thermometer reads 165 degrees. Brush with the glaze one more time just before removing chicken from the heat.
Place grilled chicken on a platter and cover it with foil. Let it rest for 5 more minutes. Serve immediately with extra sauce.
If by chance your grill is down till next summer, and you’d love to give this a try, use a grill pan with a lid on your stovetop. Or place your chicken in a 9×13″ pan, brush it well with the sauce, cover with foil and bake at 350 degrees for 45 minutes. Remove the foil, brush generously with more glaze and bake for 15 minutes more. Serve with extra sauce.
- 8 chicken breast, boneless, skinless
- ½ cup Extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon fresh ground pepper
- 1 teaspoon fresh garlic, minced
- ½ teaspoon onion powder
- a pinch of chili powder
- 2 cup Major Grey Chutney
- 2 cup peaches, fresh or frozen
- Mix all the seasonings with the olive oil to make a marinade. Toss chicken with mixture and refrigerate for at least 1 hour or overnight.
- Blend the chutney and peaches in a food processor. Place in 2 separate bowls, one to baste on the chicken and then discard, and one to serve with your meal.
- When ready to grill, preheat your gas grill on high heat. Brush the grill lightly with oil, and turn the temperature to medium heat.
- Remove the chicken from the marinade and using tongs, place it on the grill. Brush with the sauce, close the lid and cook for 6 minutes. Uncover, turn the chicken and baste with the sauce again. Cook until it's thoroughly cooked, and reads 165 on an instant read thermometer. Brush with sauce again just prior to removing from the grill.
- Remove to a platter and cover with foil. Let it rest for 5 minutes.
- Serve immediately with additional sauce.
Place chicken breast in a 9 X 13" pan, brush sauce over the chicken, cover with foil and bake for 45 minutes. Uncover, brush with more sauce and bake for 15 more minutes. Serve hot with additional sauce.
Is your grill still in business, and what do you fix this time of year?
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