8 chicken breast halves, skin on, bone in
fine sea salt
freshly ground black pepper
1/8 c. jarred dark sweet cherry chutney
1/8 c. red currant jelly
Preheat grill for indirect grilling (meat is not directly over heat source). Lightly season chicken breasts with salt and pepper and place on grill grate over indirect medium heat (325° to 350°), breast side up. Grill, covered, for 15 minutes; turn and grill 10 minutes more, or until chicken is nearly done. Meanwhile, place chutney in small bowl and mash large pieces with a fork. Place in small saucepan and add jelly; cook over low heat, stirring until jelly melts. Brush chicken breasts with chutney glaze and continue cooking until chicken is cooked through, brushing with glaze often and turning chicken once or twice. Remove chicken to platter; let rest 5 minutes. Serve 4 breasts for first meal. Wrap and refrigerate the remaining 4 breasts for second meal (Cherry Chicken Waldorf Salad).
Marilyn Partington Frame, Traverse City
