Full of summer flavors, Chef Keoni Chang's rhubarb compote really complements this delicious grilled chicken!
Recipe
Ingredients
Grilled Chicken |
| 6 | each | Boneless, skinless chicken breasts halves |
| | each | salt and pepper |
| 1 | Tablespoon | fresh lemon juice |
| 1 | Teaspoon | fresh or dry thyme |
| | each | olive oil |
Rhubarb Compote |
| 2 | Cup | fresh rhubarb diced 1/2" thick |
| 1⁄2 | Cup | sugar |
| 1 | Tablespoon | orange zest, grated |
| 1⁄2 | Cup | orange juice |
| 1 | Teaspoon | fresh ginger, chopped |
| 1 | Teaspoon | jalapeño pepper, seeded and chopped |
| 2 | each | shallots, minced or 1/2 cup minced onion |
| 3 | Cup | fresh strawberries quartered |
| 2 | Tablespoon | fresh basil leaves, sliced |
Instructions
- Preheat the grill.
- Sprinkle chicken with salt and pepper.
- Marinate with lemon juice, thyme, and oil.
- Marinate for at least 1 hour, or for best results, overnight is recommended.
- Place all compote ingredients except for 1 ½ cups of strawberries, 1 cup of rhubarb, and basil in a medium saucepan.
- Bring to a boil, then reduce the heat and simmer, stirring every so often for about 10 minutes or until mixture thickens.
- Cool for 5 minutes then stir in the basil and the remaining strawberries and rhubarb.
- Grill chicken about 6 minutes per side.
- Serve with rhubarb compote and wild rice.
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