0
1/2 cup mango chutney
2 tbsp olive oil
2 tbsp freshly squeezed lime juice
1 tbsp chili powder
1/2 tsp salt
4 skinless, boneless chicken breasts
Lightly oil grill and heat barbecue to medium. Place chutney in a small bowl. Remove any large chunks of fruit. Finely chop, then return to bowl. Stir in oil, lime juice, chili powder and salt. Set aside 1/4 cup (50 mL) for dipping. Lightly brush chicken with some of remaining chutney mixture.
Place chicken on grill. Barbecue with lid closed, turning and brushing often with remaining chutney mixture, 6 minutes. Then continue grilling until chicken is springy when pressed and richly glazed, 6 to 7 more minutes. Serve with saved chutney mixture.
Calories 286, Protein 30.7g, Carbohydrates 20.2g, Fat 2g, Fibre 0.7g, Sodium 1056mg.
Don't be afraid to use condiments when you're grilling. A bottle of mango chutney gives a wonderfully rich glaze to chicken, especially when pepped up with chili powder and lime juice.