Grilled Chicken With Mint Orange And Chile Chutney Recipes

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GRILLED CHICKEN WITH MINT, ORANGE, AND CHILE CHUTNEY



Grilled Chicken with Mint, Orange, and Chile Chutney image

Categories     Chicken     Poultry     Picnic     Low Fat     Quick & Easy     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 3

4 skinless boneless chicken breast halves (1 1/2 lb)
2 teaspoons olive oil
Accompaniment:mint, orange, and chile chutney

Steps:

  • Prepare grill for cooking.
  • Pat chicken dry, then brush with oil and season with salt and pepper.
  • Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes.
  • Dip each chicken breast into chutney to coat and serve with remaining chutney.

GRILLED CHICKEN WITH CHUTNEY



Grilled Chicken with Chutney image

My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

3 medium plums, chopped
2/3 cup sugar
1/2 cup white wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons dried cranberries
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper flakes
2 cups chopped peeled peaches
1/4 cup finely chopped red onion
1 teaspoon Dijon mustard
1/2 teaspoon minced seeded jalapeno pepper
6 boneless skinless chicken breast halves (5 ounces each)
2 tablespoons olive oil
1 tablespoon Tex-Mex chili seasoning mix
Red leaf lettuce
Additional chopped jalapenos, optional

Steps:

  • For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.

Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

CHRIS' GRILLED ORANGE CHICKEN



Chris' Grilled Orange Chicken image

This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist.

Provided by CLHARTMAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 8h40m

Yield 4

Number Of Ingredients 6

4 skinless, boneless chicken breast halves
¼ cup lemon juice
¼ cup lime juice
3 cups orange juice
¼ cup crushed fresh mint leaves
2 tablespoons honey

Steps:

  • Place the chicken into a large bowl, and pour in the lemon juice, lime juice and orange juice. Sprinkle the mint leaves over, and drizzle with honey. Cover and refrigerate overnight.
  • Preheat a grill for medium heat. When the grill is hot, lightly brush the grate with oil.
  • Place the chicken onto the preheated grill, and discard the marinade. Cook for 6 to 8 minutes per side, or until no longer pink and juices run clear.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 30.7 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 0.5 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 79.5 mg, Sugar 24.9 g

SWEET CHILI & ORANGE CHICKEN



Sweet Chili & Orange Chicken image

My husband loves this simple sweet chili chicken dish so much he often requests it when he comes home from deployment. The sweet chili sauce adds just the right amount of heat to the bright, citrusy sauce. -Jessica Eastman, Bremerton, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
3/4 cup sweet chili sauce
1/3 cup thawed orange juice concentrate
Hot cooked jasmine or other rice
Minced fresh basil

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat butter over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan; keep warm., Add chili sauce and juice concentrate to skillet; cook and stir until heated through. Stir in chicken. Serve with rice; sprinkle with basil.

Nutrition Facts : Calories 309 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 1014mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 1g fiber), Protein 24g protein.

MINT, ORANGE, AND CHILE CHUTNEY



Mint, Orange, and Chile Chutney image

Categories     Condiment/Spread     Fruit     No-Cook     Low Fat     Orange     Mint     Summer     Jalapeño     Gourmet

Yield Makes about 3/4 cup (serving 4)

Number Of Ingredients 9

1 1/2 cups fresh mint
1/4 cup finely chopped red onion
3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon finely grated fresh orange zest
1 tablespoon sugar
1/4 teaspoon kosher salt
1 fresh mildly hot red chile such as red jalapeño, finely chopped

Steps:

  • Pulse all ingredients in a food processor until mint is coarsely chopped.

GRILLED CHILE-CILANTRO-LIME CHICKEN



Grilled Chile-Cilantro-Lime Chicken image

This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!

Provided by boltfan

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 10

¼ cup fresh lime juice
2 tablespoons olive oil
2 cloves garlic, minced
1 lime, zested
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon red pepper flakes, or to taste
½ teaspoon ground cumin
4 medium skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.

Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g

GRILLED CHICKEN LEGS WITH MINT-ORANGE SAUCE



Grilled Chicken Legs With Mint-Orange Sauce image

I found this recipe in an old Eating Well magazine, and made a few modifications. It was a big summer dinner hit

Provided by SaffronMeSilly

Categories     Chicken Thigh & Leg

Time 30m

Yield 8 chicken legs, 4-6 serving(s)

Number Of Ingredients 12

8 chicken legs
1 tablespoon olive oil
1/2 teaspoon basil
1/2 teaspoon tarragon
1/2 teaspoon parsley
1 teaspoon grated orange peel
1/4 cup orange juice
3 tablespoons honey
1 tablespoon vinegar, plus
1 teaspoon vinegar
1 teaspoon cornstarch
1/4 cup chopped of fresh mint (or 2 tsp dried mint)

Steps:

  • In a large ziplock bag, coat chicken legs with oil, basil, tarragon, and parsley. Shake well to coat chicken.
  • Preheat grill to 400 (or medium-low heat). Cook chicken for 15 to 20 minutes or until cooked through. (note that if the chicken was frozen, there will be some blood left in the meat even if it is completely cooked). Turn the chicken legs several times to make sure it cooks evenly.
  • In a small sauce pan combine orange peel, orange juice, honey, and 1 tbsp vinegar. Bring to boiling, whisking constantly (note that that spraying a tablespoon with cooking spray will make the honey slide off easier).
  • Meanwhile, combine cornstarch and 1 tsp vinegar in a small bowl.
  • Once orange mixture is boiling, add cornstarch mixture, and continue to stir until mixture thickens.
  • Remove from heat and stir in mint.
  • Serve chicken with mint-orange dipping sauce on the side.

Nutrition Facts : Calories 716.5, Fat 44, SaturatedFat 11.9, Cholesterol 277.2, Sodium 266.8, Carbohydrate 15.9, Fiber 0.5, Sugar 14.2, Protein 61

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