
Grilled Chicken with Ruby Plum Compote
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
2 tablespoons extra-virgin olive oil
1 tablespoon organic cider vinegar
1 clove garlic, peeled and minced
Salt and freshly ground black pepper
4 boneless skinless chicken breast halves, trimmed and evenly pounded 1/3-inch thick
½ cup unsweetened pomegranate-blueberry juice
1 teaspoon local honey
4 ripe ruby-flesh plums
Finely chopped fresh parley, chives or thyme or a mixture
Directions
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Combine the oil, vinegar, garlic and a few pinches each of salt and pepper in a medium bowl. Add the chicken pieces to the bowl, turning to coat in the mixture.
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In a small pan, bring the pomegranate juice to a simmer; remove from the heat and stir in the honey. Halve and quarter the plums, removing the pits. Cut into medium wedges and add to the warm juice.
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Preheat the grill and grease the grates. Add the chicken breasts, cover and cook, turning once, until nicely marked on both sides and just cooked through, 5 to 6 minutes. Transfer chicken to plates, spoon the plums and juice on top and sprinkle with herbs.
