A flavorful recipe by Giada De Laurentiis is this Grilled Chicken Cutlets with Fresh Apple-Mango Chutney that you can serve for a quick and easy dinner or side dish, made with chicken, Greek yogurt, mango, apple, and mint. This simple Grilled Chicken Cutlets with Fresh Apple-Mango Chutney recipe is a dinner that takes about 35 minutes to prepare and can serve up to 4 people.

This chicken is perfect on its own, even cold from the fridge! The marinade, inspired by tandoori-style flavors, ensures the chicken stays juicy and gives it a savory crust that’s hard to resist.

Recipe Ingredients

For the chicken marinade:

• 1 cup of plain low-fat (2%) Greek yogurt
• 2 tablespoons of thawed frozen apple juice concentrate
• 1 tablespoon of apple cider vinegar
• 2 teaspoons of garam masala
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly ground black pepper
• 8 skinless chicken cutlets, each about 2 ounces and ¼ inch thick

For the chutney:

• 3 tablespoons of apple cider vinegar
• 2 tablespoons of apricot preserves
• 1 small red jalapeño chile, seeded, deveined, and finely chopped
• 2 tablespoons of Dijon mustard
• 1 teaspoon of hot sauce (optional)
• ½ teaspoon of kosher salt
• ½ teaspoon of freshly ground black pepper
• ⅛ teaspoon of ground cloves
• ⅛ teaspoon of ground ginger
• 1 apple (such as Gala), diced into ⅓-inch pieces (about 1¼ cups)
• 1 small mango, peeled and diced into ⅓-inch pieces (about 1 cup)
• ¼ cup of chopped fresh mint leaves, plus extra sprigs for garnish
• Vegetable oil cooking spray

How To Make Giada Grilled Chicken Cutlets With Fresh Apple-mango Chutney

1. Prepare the Marinade: In a glass dish, whisk together the yogurt, apple juice concentrate, vinegar, garam masala, salt, and pepper. Once the marinade is smooth, place the chicken cutlets in the dish, ensuring they are fully coated. Cover the dish and let the chicken marinate in the fridge for at least 2 hours, or up to 1 day.
2. Make the Chutney: In a medium bowl, mix the vinegar, apricot preserves, jalapeño, Dijon mustard, hot sauce (if using), salt, pepper, cloves, and ginger. Stir until everything blends together. Add the diced apple, mango, and chopped mint. Let it sit for about 30 minutes before serving, or cover and refrigerate for up to 2 days.
3. Heat the Grill: Preheat a grill pan over medium-high heat, or fire up your gas or charcoal grill. Lightly spray the grill with vegetable oil cooking spray to prevent sticking.
4. Grill the Chicken: Place the marinated chicken cutlets directly onto the hot grill. Cook the chicken for about 4 to 5 minutes on each side, or until thoroughly cooked and no longer pink in the center. Once done, transfer the chicken to a plate and let it rest for 5 minutes.
5. Plate the Chicken: Serve two pieces of chicken per person. After resting, the chicken will be more tender and juicy. Add the chutney to the side of each serving.
6. Garnish and Serve: Garnish the plates with fresh mint sprigs, and enjoy the dish with the tangy apple-mango chutney.

Recipe Tips

• Add extra sweetness: If you prefer a sweeter chutney, toss in a tablespoon of honey or brown sugar while mixing the chutney for a subtle, balanced sweetness.
• Use a meat thermometer: Ensure your chicken reaches an internal temperature of 165°F by using a meat thermometer, especially when grilling to avoid overcooking or undercooking.
• Try other fruits: Substitute the mango with pineapple or peaches for a unique twist on the chutney. They blend well with the other ingredients and provide a different, delicious flavor.
• Marinate overnight for more flavor: If you have time, let the chicken marinate overnight. The longer marinade time helps the yogurt and spices penetrate deeper, giving the chicken richer flavors.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Amalfi Lemon Chicken Recipe
• Giada Lemon and Oregano Pounded Chicken
• Giada De Laurentiis Chicken Vesuvio