From Prevention Magazine Online
This was delicious although a little spicy, but that is an easy fix. We will definitely eat this again.
**I doubled the sauce ingredients
1/4 C jarred chutney
1 tsp. caribbean hot pepper sauce (I just used normal hot pepper sauce I had on hand. Next time I will half the amount)
4 boneless, skinless chicken breasts
2 tbsp jamaican jerk seasoning
1 lb. fresh asparagus, trimmed
1. Preheat grill to medium high. In small bowl, mix chutney and hot pepper sauce and set aside. Rub chicken with jerk seasoning.
2. Grill breasts about 6 minutes per side or until cooked through and no longer pink inside, brushing every few minutes with chutney mixture.
3. Meanwhile, grill asparagus about 6 minutes, turning occasionally. Remove chicken and asparagus from grill and arrange on platter to serve.
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