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Chicken >> Grilled Chicken Breasts With Blueberry Chutney Sauce
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Chicken >> Grilled Chicken Breasts With Blueberry Chutney Sauce


6 Boneless Chicken Breast Halves, With Skin Intact ¾ Cup Fresh-sqeezed Orange Juice (grate And Reserve Orange Rind) 2 Tablespoons Red Wine Vinegar 2 Garlic Cloves, Finely Minced 2 Tablespoons Brown Sugar 1 ½ Teaspoons Worcestershire Sauce 1 Teaspoon Dijon Mustard 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 ¼ 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. You can serve with your family and friends.
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