|1 tbsp||Olive oil|
|1||Small onion, finely chopped|
|2||Cloves garlic, minced|
|2 cups||Chopped rhubarb (fresh or frozen)|
|1||Package (8 pieces) Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs|
|1/2 cup||Pure maple syrup|
|1/4 cup||Apple cider vinegar|
|1 tbsp||Soy sauce|
|1 tbsp||Grainy mustard|
HEAT oil in a medium saucepan over medium-high. Add onion and garlic. Sauté for 2-3 minutes until soft and fragrant. Add rhubarb and all of the remaining ingredients except the chicken. Bring to a boil, reduce heat and simmer for 10-15 minutes or until rhubarb is very soft. Using a blender or hand held blender, puree the mixture until smooth. Set-aside until ready to use.
PREHEAT BBQ to medium-high. Lightly grease your grill. Season the chicken with salt and pepper. Grill the chicken for 6-8 minutes per side. Brush liberally with BBQ sauce for the last 3-4 minutes of cooking. Chicken is done when the internal temperature reaches 165°F (74°C).
SERVE chicken with additional BBQ sauce on the side.
Serve with rice pilaf and your favourite spring vegetables.
Leftover BBQ sauce will keep for 1-2 weeks in the refrigerator.
Show More Comments
No Comments yet