Lunch / Dinner
Grilled Chicken with Tomato Chutney
Grilled Chicken with Tomato Chutney is a match made in a midsummer night's dream — but don't stop dreaming there! You’ll want many reasons to make this versatile condiment — your new must-have companion for chicken, pork, beef, seafood, and more.
Ingredients
Five-Minute Morning Prep
Wash and chop shallot & tomatoes. Toast almonds.
Instructions
Heat 1 tablespoon oil over medium heat in a skillet. Add shallot; cook until softened, about 4 minutes. Add tomatoes, sugar, vinegar, ¾ teaspoon salt, curry powder, paprika, and ¼ teaspoon pepper; bring to a boil over medium-high heat. Reduce heat; simmer, stirring occasionally, until thickened, about 25 minutes. Stir in raisins. Remove from heat.
Brush grill rack with remaining 2 tablespoons oil.
Preheat grill to medium-high heat (350° to 400°).
Sprinkle chicken with remaining 1 teaspoon salt and remaining ½ teaspoon pepper; place on grill rack. Grill, turning occasionally, until a meat thermometer inserted in thickest portion registers 165°, 35 to 40 minutes. Spoon chutney over chicken, and sprinkle with almonds. Serve immediately.