Recipe by Oolala
Janice Elder won a magazine contest in March 2001 for this recipe.The photo looks great. You can either grill or broil this dish.
Top Review by rosslare
Great chutney glaze, even though there is nothing Turkish about it. But it is all just sweet and the chicken itself was lacking in flavor, so I did rub it with some grill seasoning before grilling. Turned out really well.
- 1⁄3 cup chutney
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons spicy brown mustard
- 1 1⁄2 teaspoons fresh ginger, grated
- 1⁄4 teaspoon five-spice powder
- 8 boneless skinless chicken thighs, about 2 lbs
- 1 tablespoon parsley, freshly snipped
- 1 tablespoon sesame seeds, toasted
- 2 teaspoons orange rind, finely shredded
Directions See How It's Made
- Snip any large pieces of chutney.
- In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
- Trim fat from chicken thighs.
- Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
- You may want to broil this by placing the chicken on a rack and broiling 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
- In a small bowl combine sesame seeds, parsley and orange peel.
- To serve, place chicken on a serving platter.
- Sprinkle with parsley mixture.