Turkish Chicken Thighs

      

From the kitchen of One Perfect Bite...This simple go-to recipe was a Better Homes and Gardens prize winner a decade ago. It was created by Janice Elder who has almost legendary status in the world of contesting, where she is known for the quality of her recipes and the frequency with which she wins. Recipes don't get much easier than this and you can have this main course on the table in less than 30 minutes. I'm posting the recipe as it was originally published, but when I make this for the Silver Fox, I use half the mustard called for in the ingredient list. This has more to do with the brand of mustard I use than any problem with the recipe. I suspect the brand of chutney that is used can also make a difference in final results. For the record, when I use a commercial chutney, I use Major Greys. Different brands vary in their sweetness and acidity and I like predictable consistency with the condiments I use. This dish is inexpensive to make and it is a man-pleaser, but I can tell you from my own bitter experience that it is not a hit with younger children. I like this recipe and one of these days I'm going to figure out why it is called "Turkish". It is not like anything we sampled when we were in Turkey, but then, "What's in a name?" Here's how the chicken is made.

Turkish Chicken Thighs...from the kitchen of One Perfect Bite courtesy of Janice Elder and Better Homes and Garden magazine

Ingredients:
1/3 cup chutney
1 tablespoon honey
1 tablespoon lime juice
2 teaspoons spicy brown mustard
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon five-spice powder
8 boneless skinless chicken thighs, about 2 lbs
1 tablespoon parsley, freshly snipped
1 tablespoon sesame seeds, toasted
2 teaspoons orange rind, finely shredded

Directions:
1) Snip any large pieces of chutney. Combine chutney, honey, lime juice, mustard, ginger and five-spice powder in a small bowl.
2) To grill: Trim fat from chicken thighs. Grill over medium heat 12-15 minutes or until chicken is done (180 degrees F.) turning once and brushing with the chutney mixture during the last 4-5 minutes of grilling. If using a gas grill, preheat the grill and cover and do the same as above.
    To broil: Place chicken on a rack and broil 4-5 inches from the heat for 12-15 minutes or until chicken is done (180 degrees F.), turning once and brushing with chutney mixture during last 4-5 minutes of broiling.
3) While chicken cooks, combine sesame seeds, parsley and orange peel in a small bowl.
4) To serve, place chicken on a serving platter and sprinkle with parsley mixture. Yield: 4 servings.

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