Grilled Chicken with Peach Chutney

This is a must have when peaches are in season. It sounds fancy, but it is really easy. Marinate the chicken while you stir up the chutney. We like it over rice or rice pilaf. 


8 boneless chicken breasts

 1/4  C. lemon juice

olive oil as needed

salt and pepper

4 C. firm peaches, peeled    

1 C. sweet Vidalia onion, minced   

2 Tbs. gingerroot, minced 

1 C. red pepper, diced   

1 C. brown sugar    

1/4 C. apple cider vinegar

2 tsp. fresh rosemary, minced

2 tsp. fresh parsley, minced

1 tsp. jalapeno, minced finely

Marinate chicken with enough olive oil to coat, lemon juice, salt and pepper for at least 30 min. Grill 10-15 min. total on hot grill, turning 3 times. Serve with peach chutney. 

To make chutney: place all ingredients in heavy-bottomed saucepan over medium heat and stir well to combine. Bring to boil, stirring and simmer 25-30 min., until thickened slightly and syrupy. Remove from heat and cool. 

© Being Fruitful, 2012