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Rhubarb Grilled Chicken


  • 2 cups diced rhubarb
  • 1 cup red wine or orange juice
  • 2 cups granulated sugar
  • 1/2 cup Dijon-style mustard
  • 4 pounds boneless chicken breasts
  • 1 tablespoon olive oil


  1. Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
  2. Skin and lightly pound the chicken breasts.
  3. Oil the grill and cook chicken until just done, about 5 minutes per side.
  4. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.

Yield: 8 servings