Barbecued Chicken with Honey Marinade and Plum Chutney
Wolfgang Puck's Summer Barbecue Recipe
Nothing says summer quite like the smell of fire on the grill. Chef Wolfgang Puck joined "Good Morning America" with a great grilling recipe for your summer barbecue -- barbecued chicken with honey marinade and plum chutney.
In a mixing bowl, whisk together the soy sauce, honey, chile flakes, ginger, scallions and garlic.
Place the chicken in a shallow pan or in a zipper plastic bag and cover with marinade.
Let marinate for 3 hours.
Preheat the grill to medium hot.
Remove the chicken, pat dry, and drizzle with the peanut oil on both sides.
Place chicken breasts on grill and cook for about 10 minutes per side.
Serve with Asian cole slaw and plum chutney.
In a medium sauté pan, heat the peanut oil.
Add the onion and cook until tender, about 4 minutes.
Add salt, pepper, jalapeno and brown sugar.
When the sugar starts to caramelize, add the vinegar and boil for about 3 minutes.
Add the plums, orange juice and hoisin sauce and cook until plums are tender.
Remove from the heat and place in a stainless or glass bowl.
Serve at room temperature with barbecued chicken with honey marinade and plum chutney.
(Recipes courtesy of Wolfgang Puck)