Grilled Chicken Thighs with Spiced Plum Compote
1 hour
Serves: 4
When sun-kissed plums are at their peak, so are other luscious stone fruits, like apricots, nectarines, or pluots—a cross between plums and apricots.
Ingredients
- 1-1/2 pounds small plums or pluots, cut into thick wedges, pits removed
- 1/3 cup packed brown sugar
- 1/2 cup orange juice
- 1 teaspoon ground garam masala or mild curry powder
- 4 (20 ounces) Just Bare Bone-In Thighs
- Coarse salt and freshly ground pepper
- Fresh mint sprigs, if desired
Instructions
- Heat grill to medium-high heat. Mix plums, sugar, orange juice, and garam masala in large skillet. Bring to a boil; reduce heat and simmer about 15 minutes or just until tender and syrupy.
- Meanwhile, season chicken with salt and pepper. Place on grill, skin-side down. Grill 20 to 25 minutes, turning once or twice, until no longer pink near bone and golden brown. Cook to internal temp of 165°F.
- Serve chicken with plum compote, garnished with fresh mint.