Chutney Glazed Chicken Recipes

Steps:

• In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place chicken meaty side down over drip pan and grill, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°, basting occasionally with chutney mixture.,

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
• Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Steps:

• Remove skin from chicken.
• Mix flour with the G Washington Golden and garlic powder (set aside 1 tablespoon flour mixture).
• Coat chicken with flour and brown in butter.
• Place chicken in a baking pan.
• Stir reserved flour into the butter in the skillet.
• Slowly add water and stir over low heat until slightly thickened.
• Add chutney and stir until blended.
• Pour sauce over chicken.
• Cover with foil and bake at 325 degrees for 45 minutes.
• Remove cover and bake for 15 more minutes.
• Serve with rice or egg noodles.

Steps:

• Pat the chicken dry with paper towels. Heat a large skillet or cast-iron skillet over medium-high heat with a tablespoon of oil, a turn of the pan. Sprinkle the chicken with salt and pepper on both sides and brown well. Remove to plate and repeat for the remaining chicken. Reduce the heat to medium and add the butter, when it foams add the cumin and stir a few seconds. Then add the ginger, garlic, chiles and stir another 1 to 2 minutes. Puree the stock and chutney together in a blender or food processor. Then add the chutney mixture to the pan and combine with the tomatoes. Slide the chicken back in and turn to coat. Reduce the heat and simmer until cooked through, 8 to 10 minutes more. Cool and store in the refrigerator for a make-ahead meal.
• To serve, reheat the chutney chicken on the stovetop over medium heat. Toast the coconut until golden brown and fragrant. Cook the rice to tender, according to package directions. Fluff the rice and add the coconut, almonds, lime juice and some salt and pepper. Serve shallow bowls of rice topped with the chutney chicken and garnish with scallions and cilantro.

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
• Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
• Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

Steps:

• In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half the glaze for basting., Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side down, and press to flatten. Sprinkle with salt and pepper., Prepare grill for indirect medium heat. Place chicken on greased grill grate, skin-side down, covered, over direct heat 10-15 minutes or until nicely browned. Turn chicken and place over indirect heat until a thermometer reads 170°-175° in the thickest part of the thigh, brushing occasionally with reserved glaze mixture, about 30 minutes., Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.

Steps:

• Pound chicken lightly with mallet.
• Place in dish, add combined jam, chutney, mayo & lemon juice.
• Marinate several hours or overnight in fridge.
• BBQ until cooked through, basting frequently with glaze.
• If oven cooking, cook in moderate oven 160degC (325degF) for 20 - 25 minutes instead - don't put fillets too close together it will take longer.

Steps:

• Adjust oven rack to position closest to broiler element, and turn on high. Mix coriander, a generous sprinkling of salt and the chutney in a medium bowl, then add chicken breasts (and tenderloins), and toss to coat with sauce. Place chicken, skinned side up, on a wire rack set over a foiled-lined pan; broil without turning until chicken is cooked through and spotty brown, about 8 minutes.
• While chicken breasts cook, whisk limeade concentrate (no need to thaw) with pepper flakes and ginger, and then whisk in oil. Place broccoli slaw, green onions, carrot and cilantro in a clean medium-sized bowl and add dressing; toss to coat.
• Remove chicken and transfer to serving platter. Squeeze lime juice over chicken to taste, and serve with slaw.
• For lunch, pack chicken and slaw in separate leakproof containers. Warm chicken in microwave, or serve the chicken and slaw at room temperature.