Grilled Chicken Breasts with Blueberry Chutney Sauce

  • Yield: 6 servings


6-- boneless chicken breast halves, with skin intact
3/4cup fresh-squeezed orange juice (grate and reserve orange rind)
2tablespoons red wine vinegar
2cloves garlic cloves, finely minced
2tablespoons brown sugar
1-1/2teaspoon Worcestershire sauce
1teaspoon Dijon mustard
1whole orange, cut decoratively into slices
blueberry chutney sauce
1tablespoon olive oil
1/3cup finely chopped red onion
1/2cup catsup
1/4cup reserved marinade
2cups fresh blueberries, rinsed, picked over
1tablespoon fresh lemon juice
1tablespoon brown sugar
1whole reserved grated rind of orange
1dash salt


  1. In a shallow pan, whisk together all ingredients 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 several hours or at least 1 hour. Preheat charcoal grill. Prepare Blueberry Chutney Sauce. Place chicken breast 5 to 6 inches over medium-hot coals. Cook about 6 minutes on each side or until juices run clear and chicken is no longer pink inside. 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 with orange slices.
  2. Blueberry Chutney Sauce: 1 tablespoon olive oil 1/3 cup finely chopped red onion 1/2 cup catsup 1/4 cup reserved marinade 2 cups fresh blueberries, rinsed, picked over 1 tablespoon fresh lemon juice 1 tablespoon brown sugar Reserved grated rind of 1 orange Dash of salt In a medium saucepan, heat oil. Sauté onion 2 minutes or until soft. Add the remaining ingredients. Simmer over low, stirring often, 15 minutes or until mixture thickens slightly and the blueberries become soft. Use at once or cool and refrigerate. Rewarm as needed.