Grilled South Carolina Peach Chutney Chicken

Introduction

This South Carolina Peach Chutney Chicken is a bold and flavorful dish made entirely on the Arteflame grill. With the center grill grate searing the chicken at 1,000°F and a homemade peach chutney bubbling on the flat cooktop, this recipe celebrates the South's love for sweet-and-savory BBQ and showcases the versatility of your Arteflame grill. Say goodbye to pots, pans, and kitchen heat – everything is crafted outdoors, grilled to perfection, and served hot off the flat top.

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and cracked black pepper to taste
• 2 tbsp butter (for grilling)
• 2 ripe South Carolina peaches, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/2 jalapeño, finely minced (optional for heat)
• 2 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp grated fresh ginger
• Zest of 1 lemon
• 1 tbsp butter (for chutney)
• Fresh thyme leaves (optional for garnish)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil on three paper napkins.
2. Place napkins inside the Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the wood burn for about 20 minutes until hot and ready for cooking.

Step 2: Prep the Chicken for Grilling

1. Season chicken breasts with salt and cracked black pepper.
2. Let them sit at room temperature while the grill heats up.

Step 3: Sear the Chicken

1. Place 1 tbsp butter on the hot center grill grate of the Arteflame.
2. Sear each chicken breast on both sides (about 2 minutes per side) to develop a beautiful crust and lock in juices.

Step 4: Bring Chicken to Temperature

1. Move the seared chicken to the flat cooktop surface, closer to the outer edge for lower heat.
2. Continue cooking until the internal temperature reaches 150°F (remove from the grill at this point – the chicken will continue to cook off-grill to 165°F).

Step 5: Make the Peach Chutney on the Griddle

1. On a medium-hot area of the flat top, add 1 tbsp butter.
2. Once melted, add red onion, jalapeño, and ginger. Sauté until fragrant, 1-2 minutes.
3. Add the diced peaches, lemon zest, apple cider vinegar, and brown sugar.
4. Allow the mixture to simmer, stir regularly, and reduce to a thick chutney (about 7-10 minutes).

Step 6: Assemble and Serve

1. Top each grilled chicken breast with a generous spoonful of warm peach chutney.
2. Garnish with fresh thyme if desired.
3. Serve hot off the Arteflame for a Southern-inspired meal!

Tips

• Always use a meat thermometer to ensure proper doneness.
• Remove chicken at 150°F so it reaches 165°F during resting.
• Use butter instead of oil when grilling for richer flavors.
• Keep chutney ingredients near the center for a quicker cook; move outward if it starts reducing too fast.

Variations

1. Spicy Carolina Kick: Increase jalapeño to one whole and add red chili flakes to the chutney for a spicy twist.
2. Smoky Bourbon Peach: Add 1 tbsp of bourbon to the chutney for a smoky, boozy note that complements grilled meats.
3. Pineapple Peach Fusion: Replace half the peaches with diced pineapple to create a tropical BBQ chutney flavor.
4. BBQ Peach Chicken: Brush the chicken with Carolina-style mustard BBQ sauce while it grills, then top with peach chutney.
5. Herb Infused Peach Chutney: Add chopped fresh rosemary or thyme into the chutney for an earthy complexity.

Best pairings

• Drink: Sweet tea, Peach Bellini, or a crisp Sauvignon Blanc
• Side: Grilled asparagus, corn on the cob, or smashed fingerling potatoes on the flat top
• Dessert: Grilled peach halves with cinnamon and vanilla ice cream

Conclusion

Grilling doesn’t get more Southern than this! The combination of sweet local peaches and juicy chicken grilled on the Arteflame makes this recipe shine with authentic Lowcountry flavor. It’s simple, smoke-kissed, and dripping with peach chutney perfection – all without ever stepping foot in a kitchen.