10 minutes
Cook Time
35 minutes
Cooking Level


  • For the chutney
  • 1.5 lb Pure Flavor® Aurora Bites Mini Sweet Peppers, grilled & chopped
  • 1 lb Pure Flavor® Mini Cucumbers, diced
  • 2 mango, diced
  • 2 lime, juiced
  • 1cup fresh cilantro, chopped
  • ¼ cup olive oil
  • For the chicken marinade
  • 4 boneless chicken breasts
  • ½ cup lemon basil vinaigrette
  • ½ cup Dijon mustard
  • ½ cup red onion, chopped
  • ½ cup honey
  • 2 tbsp garlic, minced
  • 2 tsp red pepper flakes
  • 2 tsp salt & pepper
  • 6 sprigs fresh thyme


Step 1

Mix the marinade ingredients together in a bowl.

Step 2

Put the chicken in a container or plastic bag and cover with marinade. Seal the container or bag and place it in the fridge for at least 2 hours.

Step 3

Chop mini sweet peppers in half and remove seeds, sprinkle with olive oil and place in a grill safe pan.

Step 4

Start heating up the grill. While the grill is heating up, mix together the ingredients for the chutney, excluding the mini sweet peppers.

Step 5

When the grill is hot, place the pan with the mini sweet peppers over indirect heat. Cook for 25 minutes or until charred.

Step 6

With 10 minutes left on the pepper cooking time, add the chicken breasts to the grill on direct heat. Flip after 5 minutes. Check the internal temperature of the chicken to make sure it’s 165º F.

Step 7

Take chicken and mini sweet peppers off the grill. Chop mini sweet peppers and add them to the chutney.

Step 8

Pour chutney over the chicken to serve.

Recipe by Plate and Pen

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