- 4 skinless boneless chicken breast halves (1 1/2 lb)
- 2 teaspoons olive oil
- Accompaniment:mint, orange, and chile chutney
- 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 into chutney to coat and serve with remaining chutney.