Apple Chutney and Grilled Chicken

Yield: 4 servings

• 4 boneless, skinless chicken breasts
• Cattleman's Grill Butcher House Brine
• Wildflower Honey
• John Henry’s Texas Chicken Tickler

• 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 cup balsamic vinegar
• 1 tsp dried thyme
• 2 tbsp Wildflower Honey
• Sea salt, to taste
• Black ground pepper, to taste

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 Cattleman's Grill Butcher House Brine. Baste chicken with Wildflower Honey and coat in John Henry’s Texas Chicken Tickler and grill chicken until the internal temperature reaches 160°F (use the Maverick PT-75 thermometer for fast and accurate temperature readings). Place chicken on a bed of long grain wild rice (any store bought brand, simply follow the instructions it comes with), top chicken with Apple Chutney and enjoy!