Asian Spiced Chicken with Pear Ginger Chutney

Serves: 8

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
313 2 0 29 2 384 46 6

recipe ingredients
1/3 cup dry white wine
1/4 cup low sodium soy sauce
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 Tbsp. wasabi powder
1 tsp. grated ginger root
2 large garlic cloves, halved
8 skinless boneless chicken breast halves

Pear Ginger Chutney:

3 cups diced Bartlett pears
3/4 cup raisins
2/3 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1 small onion, chopped fine
2 Tbsp. grated fresh ginger
1/4 tsp. cinnamon
Pinch each allspice, nutmeg and cloves
1 Tbsp. chopped fresh parsley

recipe directions
Combine first 7 ingredients in a glass or plastic dish, or in a heavy ziploc bag. Add chicken, cover or seal and refrigerate one hour or overnight.

Combine chutney ingredients (except parsley) in a saucepan and bring to a boil. Reduce heat and simmer for about an hour, stirring occasionally, until thickened. Stir in parsley and set aside.

Remove chicken from marinade and grill on an indoor grill such as a George Foreman, on an outside grill, or under the broiler. Brush occasionally with marinade until chicken is done. Serve with chutney.


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Posts By 3FC
  • Nikki

    This recipe was fantastic!! Even my 4 year old loved it (though he ate the chutney as a side dish!) I froze this and it worked well! I froze the chutney in a bag, and the marinated chiken in another. We threw it on the grill and it was great!!

  • Jeff

    Absolutely loved the chutney–so did everyone else. I used multi-colored raisins which added variations in color. Going to add the chutney as a must have autumn dish. It’s now one of my favorite recipes!!!

    I didn’t get a great read on the chicken. People said the chutney went better with ham (provided by another guest). I would recommend pairing the chutney with a pork loin in lieu of the wasabi chicken.