GRILLED CHICKEN THIGHS WITH PEAR CHUTNEY

SERVES 2
Once you taste this chutney, you are going to want to spoon it over everything. This savory condiment is sweet and sour and loaded with earthy spice. There is almost no dish that a sprinkle or three of Old Bay will not improve, this chutney included. The famous spice blend shines thanks to a balance of mustard, bay leaf, celery salt, paprika, and a dozen other ingredients. When I get my hands on some beautiful ripe pears in the fall, I will make double batches of this chutney and store it in the fridge, where it will stay good for weeks. Spoon it over grilled meats, spread it on a sandwich, or use it as a hot dog topping. There is no wrong answer! If you can’t unearth currants, try this recipe with golden raisins, dates, or dried cherries.
4½ tablespoons extra-virgin olive oil
2 teaspoons Old Bay seasoning
2 teaspoons smoked paprika
Grated zest of 2 limes
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons sherry vinegar
Juice of 1 lime
¼ cup packed light brown sugar
1 tablespoon grated fresh ginger
1 jalapeño, seeded and finely chopped
½ teaspoon ground coriander
2 tablespoons dried currants
1 Bartlett pear, peeled, cored, and diced
1 cup arugula
Juice of ½ lemon
1 In a small bowl, whisk together 4 tablespoons of the olive oil, the Old Bay, smoked paprika, and lime zest.
2 Season both sides of the chicken with a few pinches of salt and twists of pepper and place in a gallon-size zip-top bag. Add the marinade and refrigerate for at least 2 hours, but up to overnight.

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