Turkish Chicken Thighs ($400. Winner)

Janice Elder won a magazine contest in March 2001 for this recipe.The photo looks great. You can either grill or broil this dish.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

1. Snip any large pieces of chutney.
2. In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
3. Trim fat from chicken thighs.
4. 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.
5. 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.
6. In a small bowl combine sesame seeds, parsley and orange peel.
7. To serve, place chicken on a serving platter.
8. Sprinkle with parsley mixture.