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Grilled Chicken with Blueberry Chutney

Recipe by National Chicken Council

Chicken: 6 boneless chicken breast halves, skin on; 3/4 cup orange juice; rind grated and reserved; 2 tablespoons red wine vinegar; 2 cloves garlic, finely minced; 2 tablespoons brown sugar; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon Dijon mustard; 1 orange, sliced for garnish
Blueberry Chutney: 1 tablespoon olive oil; 1/3 cup finely chopped red onion; 1/2 cup catsup; 1/4 cup reserved mairnade; 2 cups fresh blueberries; 1 tablespoon fresh lemon juice; 1 tablespoon brown sugar; 1 reserved grated rind of 1 orange; 1/8 teaspoon salt

In shallow dish, whisk together orange juice, vinegar, garlic, brown sugar, Worcestershire sauce and Dijon mustard. Reserve 1/4 cup plus 3 tablespoons of the mixture. To remaining portion, add chicken, turning to coat. Cover and refrigerate at least 1 hour. Remove chicken from marinade and place on prepared grill about 6 inches from heat. Cook about 6 minutes on each side or until fork can be inserted in chicken with ease, basting once near end of cooking time with reserved 3 tablespoons of the marinade. Serve with Blueberry Chutney; garnish with orange slices.
Blueberry Chutney: In medium saucepan, place 1 tablespoon olive oil and heat over medium heat. Add 1/3 cup finely chopped red onion and sauté until soft, about 2 minutes. Add 1/2 cup catsup, remaining 1/4 cup reserved marinade, 2 cups fresh blueberries, 1 tablespoon fresh lemon juice, 1 tablespoon brown sugar, reserved grated rind of 1 orange and 1/8 teaspoon salt. Simmer on low heat, stirring, about 15 minutes or until mixture thickens slightly. Serve warm.