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Grilled Chicken with Ruby Plum Compote

July 10, 2016
Photo Credit: Margot Foster

Warmed, antioxidant-rich pomegranate-blueberry juice added to gorgeous wedges of ruby plums makes a quick compote that transforms simple grilled chicken breasts into a sensual feast. It pairs well with the Jersey Tomato and Wax Bean Salad.

Grilled Chicken with Ruby Plum Compote




00 min


00 min


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


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.

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.

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.

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