Active time: 15 min Start to finish: 25 min
• You can cook chicken in batches in a hot well-seasoned ridged grill pan, turning once, 2 to 3 minutes total.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare grill for cooking.
Step 2
Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
Step 3
While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
Step 4
When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
Step 5
Serve chicken with nectarine chutney.
