Grilled Chicken with Sweet Pepper Chutney
GRILLED CHICKEN WITH SWEET PEPPER AND MANGO CUCUMBER CHUTNEY
Smell that? It’s the perfect summer smell. Grilling. It doesn’t matter what I’m doing, if I smell that smell in our neighborhood, I have to stop and breathe it in!
This weekend we were happy to grill because it was perfect weather, and we wanted some super fresh ingredients to cook.
Pure Flavor Aurora Bites Mini Sweet Peppers were fantastic to grill in our grate on the bbq pit, and pairs perfectly with our marinated chicken breasts. See below for the perfect grilled lunch!
Marinade for Chicken Ingredients
2 boneless chicken breasts
1/4 cup lemon basil vinaigrette
1/4 cup dijon mustard
1/4 chopped red onions
1 tablespoon minced garlic
1 teaspoon salt and pepper
1/4 cup honey
3 sprigs of fresh thyme
1 teaspoon red pepper flakes
Ingredients for Chutney
4 diced mini cucumbers
1 diced mango
1/2 cup chopped fresh cilantro
1 lime, juiced
1 cup grilled sweet mini peppers, chopped, deseed them first, and cut in half before grilling
1/4 cup olive oil
Instructions
Have chicken in marinade for at least 2 hours.
Chop the peppers in half, and remove stems and seeds, sprinkle with olive oil and place in cooking grate.
Set up grill with charcoal according to Weber guidelines. When the grill is ready and hot, place the peppers over indirect heat. Cook for 25 minutes or until properly charred.
With 10 minutes left, add chicken breasts to the grill on direct heat. flipping after 5 to cook the other side. Check internal temperature to make sure it’s 165°F and ready.
When all is off the grill, chop the peppers and add to the chutney ingredients to pour over your chicken!
We had grilled corn and salad with this meal, but you can have whatever fits your tastebuds best.