Makes 4 servings. Difficulty
1 free range chicken, cut into 8 pieces Salt and freshly ground black pepper Olive oil 1 granny smith apple, finely diced 1 large poblano pepper, roasted and finely chopped 2 dried chipotle peppers, hydrated and finely chopped 1 garlic clove, minced 1/4 cup red wine vinegar 2 Tablespoons sugar 1/4 cup brown sugar Lime
In a medium saucepan combine diced apple, chopped roasted poblanos, chopped chipotles, garlic, vinegar, and sugars. Bring to a boil. Reduce heat and simmer for about 25-30 minutes or until apples are tender and liquid has almost completely evaporated.
Season chicken with salt and pepper and lightly spray with olive oil.
Grill chicken on all sides for about 5-8 minutes per side or until internal temperature of chicken reaches 170 degrees F. Remove, cover and let rest for 5-10 minutes.
To serve, spoon chutney over chicken and squeeze lime juice over top.
To roast poblano, place under a flame or directly under broiler. Blacken on all sides. Place blackened pepper in a covered bowl or paper bag for 5-10 minutes. Remove, peel and seed.
To hydrate chipotles, place in a bowl with 1/2 cup boiling water. Let sit for about 10 minutes. Remove from water, remove seeds and stems.