Grilled Chicken with Mint, Orange, and Chile Chutney

• 4 skinless boneless chicken breast halves (1 1/2 lb)
• 2 teaspoons olive oil
• Accompaniment:mint, orange, and chile chutney

1. Prepare grill for cooking.
2. Pat chicken dry, then brush with oil and season with salt and pepper.
3. Grill on a rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side.
4. Transfer to a cutting board and let stand, covered, 5 minutes.
5. Dip each chicken breast into chutney to coat and serve with remaining chutney.

chicken breast halves, olive oil, accompaniment

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-with-mint-orange-and-chile-chutney-103712 (may not work)