3/4 cup fresh-squeezed orange juice (grate and reserve orange rind)
2 tablespoons red wine vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Dijon-style prepare mustard
6 boneless, skinless chicken breasts
1 orange, cut decoratively into slices for
garnish, optional
Blueberry Chutney:
1 tablespoon olive oil
2 cups fresh blueberries, rinsed, picked over
1/4 cup reserved marinade
1/3 cup finely chopped red onion
1/2 cup catsup
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
Reserved grated rind of 1 orange
1/8 teaspoon salt


1. Prepare Chicken: In shallow pan, whisk together all ingredients for chicken except chicken breasts. Remove and reserve 1/4 cup of the marinade. Coat chicken in the remaining marinade in the pan. Cover and refrigerate for at least 1 hour. Preheat grill.
2. Prepare Blueberry Chutney: In a medium saucepan, heat oil over medium heat. SautÈ onion until soft, about 2 minutes. Add the remaining ingredients. Simmer over low, stirring often until mixture thickens slightly and the blueberries become soft, about 15 minutes. Use at once or cool and refrigerate. Rewarm as needed.
3. Place chicken breast 5 to 6 inches over medium-hot coals. Cook until juices run clear and chicken is no longer pink inside, about 6 minutes on each side. Baste once with reserved marinade towards end of cooking time for final glaze. Serve each piece of chicken with 2 or 3 spoonfuls of the Blueberry Chutney Sauce. Garnish, if desired, with orange slices.
If fresh blueberries are unavailable you may substitute frozen blueberries for the Blueberry Chutney. If using frozen blueberries, make sure to defrost and drain before adding to the sauce pan and adjust the cooking time accordingly.
Grilled Chicken Breasts w3
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