{"id":4262,"date":"2015-11-05T06:00:08","date_gmt":"2015-11-05T13:00:08","guid":{"rendered":"https:\/\/cheerykitchen.com\/?p=4262"},"modified":"2016-05-23T11:35:04","modified_gmt":"2016-05-23T17:35:04","slug":"grilled-chicken-with-peach-chutney-glaze","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/grilled-chicken-with-peach-chutney-glaze\/","title":{"rendered":"Grilled Chicken with Peach Chutney Glaze"},"content":{"rendered":"

I can’t get over how long summer held her breath this year. \u00a0Our 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? \u00a0He bundles up and heads out to fire it up and all I have to do is get it ready to go. \u00a0Grilled Chicken with Peach Chutney Glaze made his valor well worth it! \u00a0Did I remember to mention he’s just outside the door under a covered patio?<\/p>\n

Grilled Chicken with Peach Chutney Glaze<\/h2>\n

What do you love about your home? \u00a0I love the beautiful seasons we enjoy at ours, and when it gets cold, it’s just so nice to come home. \u00a0I often make soups, stews, chilis and goodies baking in the oven, but we still grill about once a week. \u00a0It’s part of our California heritage!<\/p>\n

It’s best if you can plan ahead. \u00a0Prepare the chicken and marinade the night before or early in the day. \u00a0Add salt, pepper, garlic, onion powder, and a pinch of chili powder to the olive oil. \u00a0I pour mine into a zip-top bag, add the chicken and put it in the refrigerator until just before grilling.<\/p>\n

For the glaze, I use fresh peaches in the summer, and frozen the rest of the year. \u00a0They are many brands of Major Grey Chutney at the market, and I think they’re all pretty good. \u00a0While the grill is preheating to high heat, in a food processor, add peaches and chutney. \u00a0Honestly, I’d be lost without my 11 cup Cuisinart<\/a> I’ve been using for years. \u00a0It’s a work-horse, just blend till smooth or pulse if you like it a little chunky. \u00a0It’s amazingly delicious and pretty too. \u00a0Divide the glaze, one smaller bowl to brush on the chicken and then discard, and one to serve with your meal.<\/p>\n

\"Grilled<\/a><\/p>\n

Brush the grill with a little oil and lower the temperature to medium heat. \u00a0With tongs, lay the chicken on the grill and brush glaze on it. \u00a0Cover 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. \u00a0Brush with the glaze one more time just before removing chicken from the heat.<\/p>\n

Place grilled chicken on a platter and cover it with foil. \u00a0Let it rest for 5 more minutes. \u00a0Serve immediately with extra sauce.<\/p>\n

\"Grilled<\/a><\/p>\n

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. \u00a0Or 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. \u00a0Remove the foil, brush generously with more glaze and bake for 15 minutes more. \u00a0Serve with extra sauce.<\/p>\n

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Grilled Chicken with Peach Chutney Glaze<\/div>\n
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Recipe Type<\/span>: Entree<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time:
Cook time:
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