- Use a kitchen brush to coat top of chicken breasts with olive oil. Sprinkle with salt and freshly ground black pepper.
- Preheat grill over medium high heat. Grill approximately 10 minutes on each side and chicken reaches an internal temperature of 165°F (74°C).
- Cut the grapes in half. Add to a medium saucepan.
- Add the remaining ingredients to the pot. Bring to a boil; reduce heat and simmer for 10 minutes. Place in a serving dish and set aside. The salsa is best served warm.
Serve the simple grilled chicken with the tasty fig and grape chutney.