Golden Grilled Chicken With Tomato-Peanut Chutney 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Nourish Apr 17, 2019

Here's a meal brimming with enticing Indian-inspired flavors that's ready in less than 30 minutes. Rub the chicken breast with a mixture of spices to give it a lovely, earthy flavor and stunning golden hue and serve alongside a sweet-savory-tangy tomato chutney enriched with crunchy bits of peanuts.

Make Ahead: The chutney can be refrigerated in an airtight container for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 tablespoons peanut oil, or another neutral oil
  • 1 cup diced onion
  • 1 tablespoon minced ginger root
  • 1/2 teaspoon whole brown mustard seeds
  • One 14.5 ounce can no-salt-added diced tomatoes
  • 6 dried apricots, finely chopped
  • 1/4 cup dry-roasted, unsalted peanuts, finely chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground turmeric
  • 4 pieces thin-cut skinless boneless chicken breast (about 5 ounces each)
  • Fresh cilantro leaves, for garnish


Heat 1 tablespoon plus 1 1/2 teaspoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, about 3 minutes, until translucent. Add the ginger and mustard seed; cook for 1 minute, until fragrant.

Add the tomatoes, apricots, peanuts, vinegar, honey, 1/2 teaspoon of the salt and 1/4 teaspoon of black pepper. Bring just to a boil, then reduce the heat to medium-low so the mixture barely bubble at the edges; cook for about 15 minutes, stirring occasionally, until it thickens and the tomatoes have mostly broken down. Transfer the mixture to the small bowl of a food processor and pulse until the chutney is mostly smooth, but still has some texture.

Combine the remaining 1 1/2 teaspoons of oil with the cumin, coriander, turmeric and the remaining 1/4 teaspoon each of salt and pepper in a small bowl. Rub the mixture onto the chicken.

Preheat a grill or grill pan over medium-high heat. Add the chicken, reduce the heat to medium and cook for about 3 minutes per side, until the meat is cooked through and grill marks have formed.

Garnish the chutney with cilantro and serve alongside the chicken.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Jessica Weissman.

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