Recipe Grilled Chicken Burger with Zesty Rhubarb Chutney
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Auteur : Tracy MargerInternet : https://www.facebook.com/photo/?fbid=122135321282262696&set=g.1254217525361254
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 servings
INGRÉDIENTSFor the Rhubarb Chutney
For the sandwich
PRÉPARATIONMake the rhubarb chutney
Prepare the Chicken
Assemble the sandwiches
Cook Time: 30 minutes
Serves: 4 servings
INGRÉDIENTSFor the Rhubarb Chutney
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1/4 cup finely chopped onion
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the sandwich
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 brioche buns, toasted
- Lettuce leaves
- Sliced tomatoes
PRÉPARATIONMake the rhubarb chutney
- In a medium saucepan, combine the chopped rhubarb, granulated sugar, apple cider vinegar, chopped onion, grated ginger, ground cinnamon, ground cloves, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 20 minutes, or until the rhubarb is tender and the chutney thickens. Stir occasionally to prevent sticking. Remove from heat and let cool.
Prepare the Chicken
- Preheat your grill to medium-high heat.
- Brush the chicken breasts with olive oil and season with salt and pepper.
- Grill the chicken breasts for about 6 to 7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for a few minutes before slicing.
Assemble the sandwiches
- Spread a generous amount of rhubarb chutney on the bottom half of each toasted brioche bun.
- Top with grilled chicken slices, lettuce leaves, and tomato slices.
- Place the top half of the bun on top of the filling and serve immediately.
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