Recipes - print - Grilled Rhubarb Chicken

Grilled Rhubarb Chicken - Recipe

Sweet-sour rhubarb gastrique is a nice complement to the flavor of grilled chicken. (A gastrique is a simple but zesty reduction of vinegar and fruit)
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Grilled Rhubarb Chicken Recipe
  • Heat grill to medium.
  • While the grill heats, make the gastrique (It can also be made ahead and refrigerated): combine vinegar, sugar, water, 1/4 teaspoon salt and rhubarb in a non-reactive saucepan and simmer until thick and jam-like, 10 - 15 minutes. Set aside.
  • Brush chicken pieces with oil, and salt and pepper generously. Put chicken on grill, skin side down, for about 5 - 6 minutes. Be prepared for flare-ups as the fat cooks out of the skin; move meat around as needed to keep it from getting burned. Turn to cook the other side for  about 5 minutes, then continue grilling, turning as needed to prevent burning, until the chicken is done (no red shows when you make a small deep cut, or 165 on an instant-read thermometer).
  • Brush generously with gastrique, and cook for another minute or two on each side, watching closely to prevent burning.
  • Serve hot, passing remaining gastrique to add as desired. 
Container: grill, saucepan
Servings: 4
-1/2 cup vinegar
-1/2 cup water
-1 cup sugar
-3 cups chopped rhubarb
-4 chicken leg-and-thigh pieces (separate, if preferred)
-2 tablespoons oil, or as needed
- salt and pepper