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grilled chicken with ramps and rhubarb chutney

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Chicken

Grilled Chicken with Ramps and Rhubarb Chutney

The chutney is so good, and such a great way to preserve two of the best spring products. The ramps and rhubarb work so well together, and the chutney could be wonderful on so many things. But the chicken blackens on the grill before adding the rhubarb chutney, and doesn't really retain the original rub flavors.

Ingredients

  • 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

Directions

  • 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.
  • 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.
  • 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.

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