Grilled Chicken with Tomato and Onion Chutney, Corn on the Cob and Minted Zucchini Salad

This Tuesday Dinner is dead simple. What's easier than grilled chicken breast and corn on the cob? This does not, by any means, take away from the deliciousness of the meal...simple doesn't have to mean boring!

The chutney I made for a BBQ we had on the bank holiday Monday. The chutney essentially replaced the ketchup and mustard on the burger - an amazing condiment to accompany both burgers and chicken.

Tomato and Onion Chutney

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, chopped
• 2 cups chopped sweet onion
• 1½ lbs campari-style tomatoes, quartered
• ½ cup brown sugar
• ½ cup apple cider vinegar
• 1 tsp  sea salt
• 1 tbsp mustard seeds

Directions

In a large heavy-bottomed pot, heat the oil over medium heat.

Add the garlic and onion and cook, stirring occasionally, for 5 minutes, until the onion is softened. Add the tomatoes, brown sugar, vinegar, salt and mustard seeds and bring to a boil.

Reduce the heat to a simmer and cook for about 40 to 45 minutes, until the tomatoes have broken down and become syrupy and caramelized and the juices have evaporated, stirring often during the last 10 minutes of cooking.
Remove from the heat and cool completely before serving.

Makes about 2 cups.

Minted Zucchini Salad

Ingredients

• 4 zucchini, thinly sliced lengthwise
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 tsp salt
• 1/2 cup chopped fresh mint

Directions

Preheat barbecue to medium. Season zucchini slices with pepper.

Whisk oil with vinegar and salt in a medium bowl. Add zucchini slices and turn to coat.

Oil grill, then barbecue zucchini, uncovered, until tender, 1 to 2 min per side. 

Return to bowl with vinaigrette. Stir in mint. 

Corn on the Cob

Clean cobs and measure off a square of foil to cover the corn. Add butter, salt and pepper. BBQ for approx. 10 minutes on med-high heat.