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Grilled Butterflied Chicken With Rhubarb-Cherry Chutney

Serves 6.

Note: Sweet and tart rhubarb chutney is the perfect partner to this moist and flavorful grilled chicken. Any extra chutney is delicious with pork or lamb, or on a leftover chicken sandwich. If you’re uncomfortable removing the backbone from the whole chicken, ask the butcher to do so. From Meredith Deeds.

Chutney:

• 3 c. coarsely diced rhubarb

• 1 c. chopped red onion

• 1 medium red Fresno or jalapeño chile, seeded and chopped

• 1 c. light brown sugar

• 1/2 c. pomegranate juice

• 1/2 c. cider vinegar

• 1/2 c. chopped dried cherries

• 2 tbsp. minced fresh ginger

• 1/2 tsp. cinnamon

• Freshly ground black pepper

• 1 whole chicken (3 to 4 lb.)

• 1 tbsp. olive oil

• 1 tsp. salt

Directions

To prepare the chutney: In a medium saucepan, combine the rhubarb, onion, chile, brown sugar, pomegranate juice, cider vinegar, dried cherries, ginger, cinnamon and 1/4 teaspoon black pepper. Bring to a boil over medium heat. Reduce the heat to low and simmer 20 minutes or so, until the rhubarb is tender but still holds its shape. Remove from heat.

To prepare the chicken: Meanwhile, dry the chicken with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. Tuck wing tips behind back. Rub oil over chicken and season with salt and 1/2 teaspoon pepper.

Prepare a gas or charcoal grill for indirect cooking over medium-high heat. (For gas grills, light the burners on only 1 side of the grill. For charcoal grills, place the coals on one side of the grill.)

Place chicken skin-side up on the indirect-heat side of the grill. Cover and grill for 20 minutes. Carefully flip chicken to skin side down. Cover and cook about 10 to 15 minutes more, or until skin is crisp and chicken is cooked through (at least 160 degrees).

Transfer chicken to a cutting board and let rest for 10 minutes. Carve and serve with chutney.

Nutrition information per serving:

Calories 350 Fat 16 g Sodium 480 mg

Carbohydrates 22 g Saturated fat 4 g Added sugars 15 g

Protein 28 g Cholesterol 90 mg Dietary fiber 1 g

Exchanges per serving: 1 ½ carb, 4 medium-fat protein.