Grilled Chicken Breast with Tomato Chutney

An irresistible sweet tomato chutney tops this grilled chicken breast main-dish recipe.

Grilled Chicken Breast with Tomato Chutney
Servings: 4 Prep 15 mins Cook 22 mins Grill 14 mins


  • 2 pounds ripe tomatoes, peeled, seeded and cut into 1/2-inch pieces
  • 3/4 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1 small onion, finely chopped
  • 1 1/2 teaspoons salt
  • 4 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 4 small boneless, skinless chicken breasts (about 1-1/2 pounds total)

Make It

1. In a medium-size saucepan, stir together tomatoes, vinegar, brown sugar, onion, 1 teaspoon of the salt, 1 teaspoon of the ground ginger and 1/2 teaspoon of cumin. Bring to a boil over high heat. Boil for 18 to 22 minutes, stirring occasionally, or until the liquid has cooked off; set aside and keep warm.

2. Meanwhile, place vegetable oil, remaining 3 teaspoons ground ginger, 1 teaspoon cumin, the coriander and cayenne in a shallow glass dish; stir to combine. Place chicken in the mixture and turn to coat.

3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Sprinkle chicken with remaining 1/2 teaspoon salt and grill for about 7 minutes per side or until internal temperature registers 160 degrees on an instant-read thermometer. Serve chicken with a heaping 1/4 cup chutney.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 10, chol. (mg): 99, sat. fat (g): 1, carb. (g): 44, fiber (g): 4, pro. (g): 42, sodium (mg): 1017, Percent Daily Values are based on a 2,000 calorie diet.