Grilled Chicken with Cherry Apple Chutney

Instructions

To make the chutney:

1. In a saucepan, combine cherries, apple, onion, dried cherries, Splenda Brown Sugar Blend, coffee, vinegar, lemon zest, and cayenne. Bring to a simmer over medium heat.
2. Reduce heat to low and simmer for 15–20 minutes, or until apples are soft and most of liquid evaporates. Remove from heat and stir in apple juice concentrate and mint.
3. Can be made ahead; refrigerate until about 30 minutes before serving.

To make the chicken:

1. In a large zip-top plastic bag, combine salt, Splenda Sugar Blend, and hot water; shake to dissolve salt and sweetener. Add cold water and chicken. Press air out of bag, seal, and refrigerate 1½–2 hours.
2. Remove chicken from bag and discard brine. (Can be made 1 day ahead up to this point; refrigerate chicken, covered, until ready to cook.)
3. Pat chicken dry with paper towels and season all over with pepper. Let rest at room temperature 20 minutes.
4. Preheat grill to medium-high. Liberally oil grill grate.
5. Grill chicken, covered, for 5–7 minutes per side, or until chicken is no longer pink and juices run clear (about 170°F (77°C) on an instant-read thermometer). Brush with oil during last 5 minutes of cooking. Serve with chutney.