Grilled Chicken with Ramps and Rhubarb Chutney

May  5, 2016
4 Ratings
Photo by Bobbi Lin
  • Serves 4 to 6
Author Notes

Grilled chicken topped with a spring-flavored ramp and rhubarb chutney. —Vicky | Things I Made Today

Test Kitchen Notes

The chutney is so good, and such a great way to preserve two of the best spring products. The ramps and rhubarb work so well together, and the chutney could be wonderful on so many things. But the chicken blackens on the grill before adding the rhubarb chutney, and doesn't really retain the original rub flavors. I would cook the chicken over a medium heat grill (so as to keep it from flaring up); I also think that the chutney would work well on a chicken sandwich or poured over roasted chicken. The chicken doesn't even need to be so fancy with spices, as the chutney has so much flavor and that's the real star. —figgypudding

What You'll Need
  • Chicken
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons kosher salt
  • 2 - 2 1/2 pounds chicken thighs
  • Chutney
  • 2 tablespoons canola oil
  • 1 bunch ramps, about 10, chopped [Editor's note: If you can't find ramps, scallions will do the trick!]
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 5 tablespoons brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 pound rhubarb, trimmed and chopped
  1. Chicken
  2. Prep the chicken: In a large plastic bag, combine chili powder, cumin, cinnamon, and salt. Drop in chicken thighs and toss until the chicken is well coated. Refrigerate chicken for at least 2 hours or up to overnight.
  3. Grill the chicken: Heat grill (charcoal or gas) to a medium heat. Place chicken thighs on the grill, slightly away from the hottest part. Cover the grill and cook for about 8 minutes, then flip the chicken and cook for an additional 8 minutes.
  4. Generously brush the chicken with the chutney and transfer to the hottest part of the grill for about 30 seconds per side. If the grill flares or the chicken blackens too quickly, move to a medium-hot area of the grill. Transfer to a platter and serve with extra chutney on the side.
  1. Chutney
  2. Heat canola oil in a medium saucepan over medium heat. Add ramps and cook until aromatic, about 3 minutes. Add in coriander, cinnamon, and salt and mix well for 30 seconds. Stir in sugar, vinegar, and water. Add in rhubarb and bring mixture to a boil. Lower heat and let chutney reduce, stirring occasionally, for about 20 to 25 minutes.
  3. Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.
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See what other Food52ers are saying.

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  • epicharis
  • Vicky | Things I Made Today
    Vicky | Things I Made Today

5 Reviews

Devangi R. June 10, 2020
Interestingly, the chutney recipe looks like it is inspired by this recipe published in 2012 - https://food52.com/recipes/17230-ramp-rhubarb-chutney
It can't be so difficult to give credit for inspiration.
Jocelyn G. May 13, 2019
Do you use the greens and the bulbs of the ramps?
Vicky |. May 14, 2019
Yes! I use it all :)
epicharis May 17, 2018
My husband loved the chicken, but I agree with the reader review that the spice was a bit excessive. I didn't bother putting the chutney on it until after it was cooked. The chutney was fabulous---I'm going to eat it with everything this spring!

Also, the comment below is harsh bordering on mean, but I admit I laughed. The Food52 millennial photography style is a beast unto itself.
Harris G. June 21, 2016
Worst photos ever! Entire site insists on filming from the top of a twenty foot ladder! WTF?