GRILLED CHICKEN WITH TOMATO CHUTNEY

GRILLED CHICKEN WITH TOMATO CHUTNEY image

Yield 4 servings

Number Of Ingredients 11

2 pounds ripe tomatoes, peeled, seeded and cut into 1/2-inch pieces
3/4 cup cider vinegar
1/2 cup packed dark-brown sugar
1 small onion, finely chopped
1-1/2 teaspoons salt
4 teaspoons ground ginger
1-1/2 teaspoons ground cumin
2 tablespoons vegetable oil
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
4 small boneless, skinless chicken breasts (about 1-1/2 pounds total)

Steps:

1. In a medium-size saucepan, stir together tomatoes, vinegar, brown sugar, onion, 1 teaspoon of the salt, 1 teaspoon of the ground ginger and 1/2 teaspoon of cumin. Bring to a boil over high heat. Boil for 18 to 22 minutes, stirring occasionally, or until the liquid has cooked off; set aside and keep warm. 2. Meanwhile, place vegetable oil, remaining 3 teaspoons ground ginger, 1 teaspoon cumin, the coriander and cayenne in a shallow glass dish; stir to combine. Place chicken in the mixture and turn to coat. 3. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Sprinkle chicken with remaining 1/2 teaspoon salt and grill for about 7 minutes per side or until internal temperature registers 160° on an instant-read thermometer. Serve chicken with a heaping 1/4 cup chutney.