Apple Chutney and Grilled Chicken
-
By
Tom Jackson
- Oct 13, 2012
Recipe Items
Apple Chutney and Grilled Chicken Recipe
Yield: 4
Ingrediants
- 4 boneless, skinless chicken breast halves
- Cattleman's Grill Butcher House Brine
- Wildflower Honey
- John Henry’s Texas Chicken Tickler
Chutney
- 2 medium Gala apples, thinly sliced
- 2 medium pears, thinly sliced
- 1 medium red onion, halved and thinly sliced
- 1 Tbsp. butter, melted
- 4 Tbsp. brown sugar
- 1/2 C balsamic vinegar
- 1 tsp. dried thyme
- 2 T Wildflower Honey
- Sea salt to taste
- Black ground pepper to taste
Instructions
Mix butter, brown sugar, balsamic vinegar, thyme, Wildflower Honey, sea salt and black pepper together in a bowl. Mix together until ingredients have formed into a sauce. Pour sauce on apples, pears and onions in a large cast iron skillet. Caramelize mixture on the grill until apples and pears are tender, stirring occasionally.
Brine the chicken in the Mad Hunky’s Poultry Brine. Baste chicken with Wildflower Honey and coat in John Henry’s Texas Chicken Tickler and grill chicken until the internal temperature reaches 160º F (use the Maverick PT-100 thermometer for fast and accurate temperature readings). Place chicken on bed of long grain wild rice (any store bought brand, simply follow the instructions it comes with), top chicken with Apple Chutney and enjoy!
