1.Combine garlic, rind, chopped parsley, thyme and a little salt and pepper in a medium bowl; add chicken, toss well.
2.Boil potatoes until tender; drain.
3.Meanwhile, cook tomatoes and asparagus on a heated oiled grill plate (or grill or barbecue) until tender. Combine tomatoes, asparagus, potatoes, juice, oil, parsley leaves and salt and pepper to taste in a large bowl; cover to keep warm.
4.Cook chicken on same heated grill plate until browned on both sides and just cooked through.
5.Serve chicken with tomato mixture and tomato chutney.
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