Turkish Chicken Thighs
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A spicy chutney glaze flavors this easy grilled chicken dish.
Ingredients
- 1/3 cup chutney
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 teaspoons spicy brown mustard
- 1-1/2 teaspoon grated fresh ginger
- 1/4 teaspoon five-spice powder
- 8 skinless, boneless chicken thighs (about 2 lb.)
- 1 tablespoon snipped fresh parsley
- 1 tablespoon sesame seed, toasted
- 2 teaspoons finely shredded orange peel
- 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.
- To grill: Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of grilling. (For gas grill, preheat grill. Reduce heat to medium; cover and grill as above.) To broil: Place chicken on rack of an unheated broiler pan. Broil 4 to 5 inches from heat for 12 to 15 minutes or until chicken is done (180 degree F), turning once and brushing with chutney mixture during the last 4 to 5 minutes of broiling. In a small bowl combine parsley, sesame seed, and orange peel.
- To serve, place chicken on a serving platter. Sprinkle with the parsley mixture. Makes 4 to 6 servings.
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