Grilled Chicken with Georgia Peach Chutney

Grilled Chicken with Georgia Peach Chutney
Servings: 8 Prep 25 mins Grill 22 mins

Ingredients

Marinade:
  • 1 cup buttermilk
  • 1 tablespoon grated ginger
  • 2 teaspoons hot-red-pepper sauce
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 1/2 pounds thin chicken cutlets
Peach Chutney:
  • 1 tablespoon vegetable oil
  • 1/2 cup diced red onion
  • 1 teaspoon grated ginger
  • 1/8 teaspoon curry powder
  • 2 cloves garlic, minced
  • 2 cups diced, peeled peaches
  • 1/3 cup apricot preserves
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon salt
  • 2 green onion, thinly sliced
  • 1 tablespoon chopped cilantro

Make It

Prepare marinade:

1. In a large resealable plastic bag, combine marinade ingredients with chicken, and marinate at least 3 hours in the refrigerator. Drain chicken and discard marinade.

Prepare chutney:

2. In a nonstick pan, heat oil over medium-high heat. Add onion and cook until soft, 5 minutes. Add ginger, curry powder, and garlic, and cook 1 minute more. Stir in peaches, apricot preserves, vinegar, and salt, and cook 3 minutes. Transfer to bowl. Stir in green onion and cilantro.

3. Grill cutlets over low heat until cooked through, about 12 minutes. Serve with chutney.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 235, Fat, total (g): 4, carb. (g): 15, fiber (g): 1, pro. (g): 34, Percent Daily Values are based on a 2,000 calorie diet.