Grilled Chicken with Rhubarb

August 7, 2012 / By Foodland
Jump to Recipe
Print Recipe

Grilled Chicken with Rhubarb

Full of spring flavors, Chef Keoni Chang's rhubarb compote really complements this delicious grilled chicken!
Course Dinner, Main Course
Cuisine Chicken
Servings 6 Servings

Ingredients  

  • Grilled Chicken
  • 6 Boneless, skinless chicken breasts halves
  • salt and pepper
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh or dry thyme
  • olive oil
  • Rhubarb Compote
  • 2 cups fresh rhubarb diced 1/2" thick
  • 0.5 cup sugar
  • 1 tablespoon orange zest, grated
  • 0.5 cup orange juice
  • 1 teaspoon fresh ginger, chopped
  • 1 teaspoon jalapeño pepper, seeded and chopped
  • 2 shallots, minced or 1/2 cup minced onion
  • 3 cups fresh strawberries quartered
  • 2 tablespoons fresh basil leaves, sliced

Instructions 

  1. Preheat the grill.
  2. Sprinkle chicken with salt and pepper.
  3. Marinate with lemon juice, thyme, and oil.
  4. Marinate for at least 1 hour, or for best results, overnight is recommended.
  5. Place all compote ingredients except for 1 ½ cups of strawberries, 1 cup of rhubarb, and basil in a medium saucepan.
  6. Bring to a boil, then reduce the heat and simmer, stirring every so often for about 10 minutes or until mixture thickens.
  7. Cool for 5 minutes then stir in the basil and the remaining strawberries and rhubarb.
  8. Grill chicken about 6 minutes per side.
  9. Serve with rhubarb compote and wild rice.
YOUR OWN NOTES
Click here to add your own private notes.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!