Grilled Chicken with Apple-Mango Chutney Recipe

Name: Grilled Chicken with Apple-Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper.
2
Whisk until combined.
3
Add the chicken and toss to coat.
4
Cover the dish and refrigerate for 4 hours and up to 1 day.
5
(You can also put all the ingredients in a resealable plastic bag.)
6
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.
7
Mix in the apples, mango and mint.
8
Let stand up to 30 minutes before serving.
9
Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat.
10
Place the chicken breasts (still coated with yogurt) on the grill.
11
Cover and grill, about 5 minutes.
12
Flip the chicken over.
13
Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes.
14
Transfer the chicken to a cutting board.
15
Let rest 5 minutes.
16
Place the chicken on a serving platter, and then spoon some chutney alongside the chicken.
17
Garnish with mint sprigs.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken with Apple-Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken with Apple-Mango Chutney

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