Chicken Thighs with Ginger-Pear Chutney

By á-3900

Marinating the thighs in chutney overnight yields tender, juicy meat. When time is
short, Cynthia Graubart uses premade chutney and her go-to is Major Grey’s.

Ingredients

• CHUTNEY
• 1 small shallot, minced
• 1 teaspoon canola oil
• 2 ripe pears, cored, seeded and  nely diced
• 1/4 cup cider vinegar
• 1 teaspoon grated fresh ginger
• 3 tablespoons honey
• 1/4 cup raisins
• CHICKEN
• 1 ⁄3 cup pineapple juice
• 1 ⁄3 cup soy sauce
• 1 garlic clove, minced
• 1/4 cup canola oil
• 2 pounds boneless, skinless chicken thighs

Preparation

Step 1

Prepare the chutney: Sauté shallots in canola oil over
medium heat. Add pears, vinegar, ginger and honey;
bring to a boil. Reduce heat and simmer until pears
are tender, about 5 minutes. Remove from heat, stir
in raisins and cool before using.
Prepare the chicken: Combine ½ cup pear chutney
with pineapple juice, soy sauce, garlic and oil. Blend
until smooth and pour into a large, resealable bag.
Add chicken thighs, shake to coat and refrigerate for
at least 1 hour or overnight.

To cook: Preheat your broiler and line a broiler pan
with foil. Remove the thighs from the bag and discard
the marinade. Place thighs on the pan and broil for
5 to 6 minutes on one side before turning over and
broiling for an additional 5 to 6 minutes on the other
side, or until the thickest part of the thigh registers
175 F on an instant-read thermometer. Serve with
the remaining chutney. Makes 6 to 8 servings.

From Chicken: A Savor the South Cookbook, by Cynthia Graubart