Pre-heat a grill to medium-high. Season chicken breasts with salt and pepper. Grill until skin is crisp and chicken is cooked through but not dry and overdone. Keep Warm.

In the bowl of a food processor, combine egg yolk, chipolte pepper, and minced garlic. Process for 30 seconds. With machine running, very slowly add oil through feed tube. This will create an emulsion between the oil and egg yolk. Mixture will look like a brown mayonnaise. Add in as much of the chutney as you want. The sweeter you want it, the more chutney you should add. Process for 15 seconds. Check seasonings. Adjust with a dash of honey, salt and pepper. If sauce is a really thick mayonnaise, you can thin with a little cool water, 1 tablespoon at a time.