Grilled Rhubarb Chicken Recipe

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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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  • 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
Container:grill, saucepan
  • 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. 
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