Grilled Chicken With Ramps And Rhubarb Chutney Recipe

Name: Grilled Chicken With Ramps And Rhubarb Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken; 2 tablespoons chili powder; 1 teaspoon cumin; 1 teaspoon cinnamon; 2 teaspoons kosher salt; 2 - 2 1/2 pounds chicken thighs; Chutney; 2 tablespoons canola oil; 1 bunch ramps, about 10, chopped [Editor's note: If you can't find ramps, scallions will do the trick!]; 1/4 teaspoon ground coriander; 1/4 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 5 tablespoons brown sugar; 1/4 cup apple cider vinegar; 1/4 cup water; 1 pound rhubarb, trimmed and chopped

Servings: persons

Chicken
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cinnamon
2 teaspoons kosher salt
2 - 2 1/2 pounds chicken thighs
Chutney
2 tablespoons canola oil
1 bunch ramps, about 10, chopped [Editor's note: If you can't find ramps, scallions will do the trick!]
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
5 tablespoons brown sugar
1/4 cup apple cider vinegar
1/4 cup water
1 pound rhubarb, trimmed and chopped

1
Prep the chicken: In a large plastic bag, combine chili powder, cumin, cinnamon, and salt. Drop in chicken thighs and toss until the chicken is well coated. Refrigerate chicken for at least 2 hours or up to overnight.
2
Grill the chicken: Heat grill (charcoal or gas) to a medium heat. Place chicken thighs on the grill, slightly away from the hottest part. Cover the grill and cook for about 8 minutes, then flip the chicken and cook for an additional 8 minutes.
3
Generously brush the chicken with the chutney and transfer to the hottest part of the grill for about 30 seconds per side. If the grill flares or the chicken blackens too quickly, move to a medium-hot area of the grill. Transfer to a platter and serve with extra chutney on the side.
4
Heat canola oil in a medium saucepan over medium heat. Add ramps and cook until aromatic, about 3 minutes. Add in coriander, cinnamon, and salt and mix well for 30 seconds. Stir in sugar, vinegar, and water. Add in rhubarb and bring mixture to a boil. Lower heat and let chutney reduce, stirring occasionally, for about 20 to 25 minutes.
5
Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chicken, 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon cinnamon, and more.

Yes, Grilled Chicken With Ramps And Rhubarb Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken With Ramps And Rhubarb Chutney

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