Description
A delicious grilled chicken recipe topped with a sweet and spicy peach-jalapeño chutney, perfect for summer barbecues.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 ripe peaches, diced
- 1 jalapeño, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, combine diced peaches, jalapeño, red onion, apple cider vinegar, honey, and olive oil to make the chutney. Season with salt and pepper.
- Season the chicken breasts with salt and pepper.
- Grill the chicken for about 6-7 minutes on each side, or until fully cooked.
- Remove the chicken from the grill and let it rest for a few minutes.
- Top the grilled chicken with the peach-jalapeño chutney before serving.
Notes
- For a spicier chutney, leave the seeds in the jalapeño.
- This dish pairs well with a side of grilled vegetables or a fresh salad.
- Leftover chutney can be stored in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with chutney
- Calories: 320
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Grilled Chicken, Peach-Jalapeño Chutney, Summer Recipe, Barbecue Chicken