Grilled Chicken with Grilled Peach and Orange Chutney

Originating in the subcontinent of India, chutneys are a colorful and flavor-packed condiment that usually consists of spices and chiles for depth, fruit (or vegetables) for sweetness and vinegar for an acidic component. For this specific chutney recipe, I grilled the peaches, leaving them slightly caramelized, while leaving the oranges uncooked and tart, which accompanies a lean protein like chicken very well. Check out my rendition below!

Total time: 25 minutes

Yield: 10 servings

Ingredients

1 lb of boneless skinless chicken breasts

Chili powder

6 peaches (about 1.5 pounds), halved and pitted

1 medium navel orange

1 green jalapeño chile, seeded, deveined and finely chopped

1/2 tsp ground fenugreek

1/2 tsp ground coriander

1/4 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp ground cinnamon

1/2 tsp ginger paste

2 tbsp apple cider vinegar

1/2 tsp ground pepper

1/2 tsp plus 1/4 tsp kosher salt

Directions

1. Preheat a gas grill to medium heat. Brush peaches with vegetable oil and season each peach. Set aside.

2. Cut a slice off the top and bottom of the orange. Rest one cut-side down on the cutting board and remove the peel and pith with a knife (following the curve of the orange), rotating the orange with each cut. Over a medium bowl (to catch the juice), cut between the segments to get orange supremes. Put each supreme into the bowl with the residual juice and once completed, squeeze out the remaining juice from the membranes. Roughly chop (about 1/2 in pieces) the supremes and return them to the bowl.

3. In the same medium bowl, stir together the orange, jalapeño, spices, ginger, vinegar, salt and pepper until well mixed. Let stand for 20 minutes before serving.

4. While the mixture sits, grease the grill with vegetable oil. Put the peaches on the grill and cook for 4-5 minutes per side, or until golden brown and cooked through.

5. Remove from the grill and let cool. Once cool, slice and roughly chop the peaches and add them to the bowl. Mix well and let sit for another 10 minutes. Chutney can be covered and refrigerated for 2-3 days.

6. Grease the grill again and heat to medium-high heat. Season the chicken generously with salt, pepper and chili powder (use your discretion) on both sides. Grill until cooked through, about 4-5 minutes per side. Let rest for 5 minutes.

7. Spoon the chutney onto or alongside the chicken.