Grilled Chicken with Rhubarb

August 7, 2012 / By Foodland

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


  • 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


  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.
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