Well Chutney My Chicken On A Bbq Recipes

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

Ingredients

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

SPATCHCOCK BARBECUE CHICKEN

Spatchcock barbecue chicken image

An ultra-tasty addition to your barbecue meal

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 1h20m

Number Of Ingredients 7

Ingredients

1.3kg chicken , spatchcocked
little beer or water, to taste
2 lemons , quartered, to serve
3 tbsp olive oil , plus extra to serve
1 tsp paprika , plus extra to serve
1 garlic clove , crushed zest and juice 1 lemon
the zest and juice of 1 lemon

Steps:

Mix together the oil, paprika, garlic, lemon zest and salt and pepper. Brush this all over the skin of the spatchcock chicken and leave in the fridge for 30 mins to marinate.
To cook on a barbecue: cook for 5 mins each side in the centre, then draw aside to the edges to cook on a gentler heat. Turn regularly. Baste in between with beer or water. To check that it's cooked through, pierce with a knife between the thighs and breast bone: the flesh should be white and firm.
Remove from the heat and leave to rest, covered with foil, for 10-15 mins. Cut into portions, drizzle over lemon juice and seasoning, plus a little oil and pinches of paprika. Serve with the lemon quarters.

Nutrition Facts : Calories 650 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 59 grams protein, Sodium 0.91 milligram of sodium

SPICY CHUTNEY BARBECUE SAUCE

Spicy Chutney Barbecue Sauce image

Categories Sauce Fruit Mustard Sauté Vinegar Mango Hot Pepper Summer Simmer Bon Appétit

Yield Makes about 2 3/4 cups

Number Of Ingredients 9

Ingredients

2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)

Steps:

Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

WELL CHUTNEY MY CHICKEN ON A BBQ

Well Chutney my Chicken on a BBQ image

This is delicious whether you use Mango chutney or my apple chutney. Not too high in the fat count nor the calorie count

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breast halves
1/3 cup mango chutney (Try Bergie's Colonel Grey's Chutney Bergie's Colonel Grey Chutney)
3 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
1/2 teaspoon cumin

Steps:

Place the breasts in a baking dish (one layer).
Combine all the remaining ingredients, mix well.
Pour over the beasts and turn the chicken over to coat both sides.
Cover and marinate for 1 hour in the fridge.
Remove chicken from marinade and grill 6" from medium-high heat for about 5 minutes each side or until the chicken is done Baste with left over marinade.

Nutrition Facts : Calories 184.5, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 228.1, Carbohydrate 14.4, Fiber 0.3, Sugar 13.2, Protein 27.7

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