Grilled Chicken With Rhubarb Relish Recipes

SKILLET CHICKEN WITH RHUBARB

Steps:

• Pat chicken dry and season with 1 tablespoon salt and 1 teaspoon pepper. Place in a bowl with the thyme sprigs and cover with plastic wrap; refrigerate at least 1 hour or overnight.
• Heat oil in a large skillet over medium-high heat. Remove thyme from bowl with chicken, reserving thyme. Add chicken pieces to skillet and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer pieces to a platter.
• Reduce heat to medium. Stir in onion (white and light green parts) and cook until softened, about 5 minutes. Add garlic and reserved thyme; cook 1 minute more. Stir in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, 1/2 teaspoon salt and a few grinds of pepper.
• Return chicken pieces to pot in a single layer. Cover and reduce heat to medium-low. Simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs, transferring chicken pieces to a platter as they finish cooking.
• Whisk butter into rhubarb sauce. Taste and adjust seasoning if necessary. Spoon sauce over chicken and garnish with sliced onion greens.

STRAWBERRY AND RHUBARB GLAZED CHICKEN

Steps:

• 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).
• Boil scallions in lightly salted water until bright green, about 2 minutes; drain and set aside.
• 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.
• 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.
• 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.

GRILLED CHICKEN WITH RHUBARB RELISH

Steps:

• Place all relish ingredients 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.
• Preheat the grill.
• Sprinkle chicken with salt and pepper.
• Brush with lemon juice and oil.
• Grill about 6 minutes per side.
• Serve with rhubarb relish.