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)
Share this!
  • 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. 
Similar Recipes
Balsamic Glazed Grilled Chicken
red currant jelly
salt and pepper
olive oil
dried thyme
Grilled Adobo Chicken
chicken pieces
black pepper
bay leaf
Grilled Barbecued Chicken
boneless skinless chicken breast
hot water

Grilled Rhubarb Chicken Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2022 Tecstra Systems, All Rights Reserved,