Chicken breasts, marinated
in a tangy orange marinade prior to being grilled, are served
with a blueberry chutney sauce.
Grilled
Chicken Breasts with Blueberry Chutney Sauce
- 3/4 cup fresh-sqeezed
orange juice (grate and reserve orange rind)
2 tablespoons red wine vinegar
2 garlic cloves, finely minced
2 tablespoons brown sugar, packed
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
- 6 boneless chicken breast
halves, with skin intact
1 orange, cut decoratively into slices
Blueberry Chutney Sauce (recipe follows)
- In a shallow pan, whisk
together all ingredients except chicken breasts. Remove and reserve
1/4 cup of the marinade. Coat chicken in the remaining marinade
in the pan. Cover and refrigerate for several hours or at least
1 hour.
- Preheat charcoal grill.
Prepare Blueberry Chutney Sauce.
- Place chicken breast 5
to 6 inches over medium-hot coals. Cook about 6 minutes on each
side or until juices run clear and chicken is no longer pink
inside. Baste once with reserved marinade towards end of cooking
time for final glaze.
- Serve each piece of chicken
with 2 or 3 spoonfuls of the Blueberry Chutney Sauce. Garnish
with orange slices.
Makes 6 servings.
Blueberry Chutney Sauce:
1 tablespoon olive oil
1/3 cup finely chopped red onion
1/2 cup tomato catsup
1/4 cup reserved marinade
2 cups fresh blueberries, rinsed, picked over
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
Reserved grated rind of 1 orange
Dash of salt
- In a medium saucepan,
heat oil. Sauté onion 2 minutes or until soft. Add the
remaining ingredients. Simmer over low, stirring often, 15 minutes
or until mixture thickens slightly and the blueberries become
soft. Use at once or cool and refrigerate. Rewarm as needed.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
