Asian Spiced Chicken with Pear Ginger Chutney
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recipe ingredients
1/3 cup dry white wine
1/4 cup low sodium soy sauce
2 Tbsp. honey
2 Tbsp. fresh lemon juice
1 Tbsp. wasabi powder
1 tsp. grated ginger root
2 large garlic cloves, halved
8 skinless boneless chicken breast halves
Pear Ginger Chutney:
3 cups diced Bartlett pears
3/4 cup raisins
2/3 cup cider vinegar
1/2 cup firmly packed brown sugar
1/4 cup honey
1 small onion, chopped fine
2 Tbsp. grated fresh ginger
1/4 tsp. cinnamon
Pinch each allspice, nutmeg and cloves
1 Tbsp. chopped fresh parsley
recipe directions
Combine first 7 ingredients in a glass or plastic dish, or in a heavy ziploc bag. Add chicken, cover or seal and refrigerate one hour or overnight.
Combine chutney ingredients (except parsley) in a saucepan and bring to a boil. Reduce heat and simmer for about an hour, stirring occasionally, until thickened. Stir in parsley and set aside.
Remove chicken from marinade and grill on an indoor grill such as a George Foreman, on an outside grill, or under the broiler. Brush occasionally with marinade until chicken is done. Serve with chutney.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 313 | 2 | 0 | 29 | 2 | 384 | 46 | 6 |
This recipe was fantastic!! Even my 4 year old loved it (though he ate the chutney as a side dish!) I froze this and it worked well! I froze the chutney in a bag, and the marinated chiken in another. We threw it on the grill and it was great!!
Absolutely loved the chutney–so did everyone else. I used multi-colored raisins which added variations in color. Going to add the chutney as a must have autumn dish. It’s now one of my favorite recipes!!!
I didn’t get a great read on the chicken. People said the chutney went better with ham (provided by another guest). I would recommend pairing the chutney with a pork loin in lieu of the wasabi chicken.