Grilled Chicken Thighs with Ramp and Rhubarb Chutney
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
For the chicken:
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons Kosher salt
  • 2 - 2½ pounds chicken thighs
For the chutney:
  • 2 tablespoons canola oil
  • 1 bunch of ramps, about 10, chopped
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon Kosher salt
  • 5 tablespoons brown sugar
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • 1 pound rhubarb, trimmed and chopped
Instructions
Prep the chicken:
  1. 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 two hours or up to overnight.
Make the chutney:
  1. Heat canola oil in a medium saucepan over medium heat. Add ramps and cook until aromatic, about 3 minutes. Add in coriander, cinnamon, and salt and mix well for 30 seconds. Stir in sugar, vinegar, and water. Add in rhubarb and bring mixture to a boil. Lower heat and let chutney reduce, stirring occasionally, for about 20-25 minutes.
  2. Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.
Grill the chicken:
  1. 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.
  2. Generously brush the chicken with the chutney and transfer to the hottest part of the grill for about 30 seconds per side. Transfer to a platter and serve with extra chutney on the side.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/05/04/grilled-chicken-thighs-ramp-rhubarb-chutney/