Return to Content

Rhubarb Grilled Chicken

Yankee Plus Dec 2015


by in May 1999
Rhubarb Grilled Chicken
1 vote, 4.00 avg. rating (79% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cups diced rhubarb
  • 1 cup red wine or orange juice
  • 2 cups sugar
  • 1/2 cup Dijon-style mustard
  • 4 pounds boneless chicken breasts
  • 1 tablespoon olive oil


Combine first 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside. Skin and lightly pound the chicken breasts. Oil the grill and cook chicken until just done, about 5 minutes per side. Brush chicken with rhubarb glaze during the final minutes of cooking, and serve with remaining glaze.
Updated Wednesday, February 9th, 2005

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Rhubarb Grilled Chicken

  1. Anonymous June 17, 2008 at 8:40 am #

    Very good. Used leftover sauce on a salad.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111