Strawberry And Rhubarb Glazed Chicken Recipe

Name: Strawberry And Rhubarb Glazed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the glaze; 1 stalk rhubarb, cut into 1/4 (about 2 ounces); 6 large strawberries, hulled and cut into 1/4 - to 1/2 -inch dice (1/2 cup); 1 small onion, cut into small dice (1/2 cup); 1 cup sugar; 2 teaspoons mustard seeds; 1/4 teaspoon salt; 1 cup water; 2 tablespoons apple cider vinegar; For the chicken and pineapple; 8 scallions, root end trimmed off and about 6 inches long; 1/8 teaspoon salt; 3/4 lb fresh pineapple, cut into four 1/4-inch slices; 2 lbs chicken, thigs bone-in and skinless (8 each); fresh ground black pepper

Servings: persons

For the glaze
1 stalk rhubarb, cut into 1/4 (about 2 ounces)
6 large strawberries, hulled and cut into 1/4 - to 1/2 -inch dice (1/2 cup)
1 small onion, cut into small dice (1/2 cup)
1 cup sugar
2 teaspoons mustard seeds
1/4 teaspoon salt
1 cup water
2 tablespoons apple cider vinegar
For the chicken and pineapple
8 scallions, root end trimmed off and about 6 inches long
1/8 teaspoon salt
3/4 lb fresh pineapple, cut into four 1/4-inch slices
2 lbs chicken, thigs bone-in and skinless (8 each)
fresh ground black pepper

1
Prepare the glaze by combining rhubarb, strawberries, onion, sugar, mustard seeds, salt and water in a small saucepan. Cook over medium high heat, stirring to mix well. Once small bubbles begin to form along outer edge, cook an additional 45 minutes, stirring occasionally, until reduced by half. Puree in a blender until smooth, then add vinegar and combine. Divide glaze between 2 small bowls (one to glaze the chicken one for the pineapple slices).
2
Boil scallions in lightly salted water until bright green, about 2 minutes; drain and set aside.
3
Season chicken and pineapple with salt and pepper. If grilling outdoors prepare grill for direct and indirect cooking. If using indoor grill pan skip to next step. Place chicken and pineapple slices over direct heat; brush with glaze. Once pineapple have good grill marks, about 5 minutes, turn over and transfer to indirect cooking. After 10 to 13 minutes the chicken should have grill marks and can be turned over, still on the direct heat side. Once grill marks appear on the second side move to indirect heat to finish cooking. Brush pineapple and chicken with glaze occasionally throughout cooking. When pineapple and chicken pieces are done remove to a platter and keep warm. Use the space on the grill to grill scallions until slightly charred.
4
If using a grill pan indoors, grill the pineapple first, about 5 minutes per side brushing with glaze occasionally. Next char the scallions slightly and set aside. Grill the chicken about 10 to 13 minutes per side, brushing with the glaze occasionally through out cooking. Juices should run clear when pricked with a fork.
5
To serve, cut each slice of grilled pineapple in half and place a half-slice on each plate. Top with 2 grilled chicken thighs, 2 grilled scallions and the second pineapple half.

667

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 15 ingredients. The key ingredients include: For the glaze, 1 stalk rhubarb, cut into 1/4 (about 2 ounces), 6 large strawberries, hulled and cut into 1/4 - to 1/2 -inch dice (1/2 cup), 1 small onion, cut into small dice (1/2 cup), and more.

Yes, Strawberry And Rhubarb Glazed Chicken 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.

Strawberry And Rhubarb Glazed Chicken

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