Grilled Chicken with Mint, Orange, and Chile Chutney
- 4 skinless boneless chicken breast halves (1 1/2 lb)
- mint, orange, and chile chutney
- 2 teaspoons olive oil
Prepare grill for cooking. Pat chicken dry, then brush with oil and season with salt and pepper. Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. Transfer to a cutting board and let stand, covered, 5 minutes. Dip each chicken breast int...