Grilled Chicken with Apple-Mango Chutney

Ingredients

• 1 tablespoon apple cider vinegar 
• 3 tablespoons apple cider vinegar 
• 2 tablespoons apple juice concentrate frozen organic thawed preferably
• 2 tablespoons apricot preserves 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon pepper black freshly ground
• 8  chicken cutlets 
• 1 small jalapeño chile pepper red finely chopped see Cook's Note
• 0.3 teaspoon mustard dry
• 0.3 cup mint leaves fresh chopped for garnish
• 5 ounce gala apple cored cut into 1/3-inch cubes
• 2 teaspoons garam masala 
• 1 cup percent greek yogurt plain
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground ginger 
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 1 small mangos peeled seeded cut into 1/3-inch cubes 1 cup

Equipment

• bowl
• whisk
• grill
• ziploc bags
• cutting board

Directions

1. For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper.
2. Whisk until combined.
3. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
4. For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended.
5. Mix in the apples, mango and mint.
6. Let stand up to 30 minutes before serving.
7. Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat.
8. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes.
9. Transfer the chicken to a cutting board.
10. Let rest 5 minutes.
11. Place the chicken on a serving platter, and then spoon some chutney alongside the chicken.
12. Garnish with mint sprigs.