Grilled Chicken with Rhubarb Relish
Elevate your next summer meal with this vibrant and flavorful Grilled Chicken with Rhubarb Relish. Perfectly seasoned with smoked paprika and garlic, the juicy grilled chicken breasts are complemented by a tangy-sweet rhubarb relish infused with hints of fresh ginger, orange juice, and a drizzle of honey. This recipe strikes the perfect balance between savory and tart, using a simple homemade relish to add a unique twist to your classic grilled chicken. Ready in just 45 minutes, it's an ideal choice for weeknight dinners or backyard barbecues. Garnished with fresh parsley, this dish not only tastes amazing but looks stunning on the plate. It's a must-try for fans of seasonal produce and bold flavor combinations.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Rhubarb stalks (chopped)
- 0.25 cup Granulated sugar
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Orange juice
- 0.25 cup Red onion (finely diced)
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Preheat your grill to medium-high heat (about 375-400°F).
In a small bowl, mix olive oil, garlic powder, smoked paprika, 1 teaspoon of salt, and black pepper to create a marinade.
Rub the marinade evenly over the chicken breasts. Set aside to rest while you prepare the relish.
In a medium saucepan over medium heat, combine chopped rhubarb, granulated sugar, apple cider vinegar, grated ginger, orange juice, diced red onion, honey, and the remaining 1/2 teaspoon of salt.
Cook the rhubarb mixture, stirring occasionally, for about 10-12 minutes, or until the rhubarb is soft and the mixture has thickened into a chunky relish. Remove from heat, let it cool slightly, and set aside.
Lightly grease the grill grates to prevent sticking. Place the chicken breasts on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
Remove the chicken from the grill and let it rest for 3-5 minutes before serving.
Plate the grilled chicken and generously spoon the rhubarb relish over the top.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 94.3 g | 34% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 75.5 g | ||
| Protein | 220.5 g | 441% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2938 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
