Grilled Chicken with Rhubarb

Full of spring flavors, Chef Keoni Chang's rhubarb compote really complements this delicious grilled chicken!



Adjust Servings

Recipe CategoriesChicken


Grilled Chicken

6eachBoneless, skinless chicken breasts halves
 eachsalt and pepper
1Tablespoonfresh lemon juice
1Teaspoonfresh or dry thyme
 eacholive oil

Rhubarb Compote

2Cupfresh rhubarb diced 1/2" thick
1Tablespoonorange zest, grated
1⁄2Cuporange juice
1Teaspoonfresh ginger, chopped
1Teaspoonjalapeño pepper, seeded and chopped
2eachshallots, minced or 1/2 cup minced onion
3Cupfresh strawberries quartered
2Tablespoonfresh 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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