- 6
Ingredients
- Chutney:
- 1 small shallot, minced
- 1 teaspoon canola oil
- 2 ripe pears, cored, seeded and finely diced
- 1/2 cup cider vinegar
- 1 tsp grated fresh ginger
- 3 Tbsp 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
Chutney:
Saute Shallots in canola oil over medium heat.
Add pears, vinegar, ginger and honey
Bring to boil
Reduce heat and simmer until pears are tender (about 5 minutes)
Remove from heat
Stir in raisins
cool before using
Chicken:
Combine 1/2 cup pear chutney with pineapple juice, soy sauce, garlic and oil
Blend until smooth
Pour into large resealable plastic bag
Add chicken thighs
Shake to coat
Refrigerate for at least one (1) hour or overnight
Cooking:
Preheat BROILER and line broiler pan with foil
Remove the thighs from the bag
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
Cook until the thickest part registers 175 F.
Serve with the remaining chutney