Five-Spice Chicken Thighs with Plum Chutney

Plum Chutney:
1 pound(s)	ripe plums, pitted and cut into 1/4-inch dice
.25 cup(s)	(lightly packed) fresh basil leaves, chopped
2 tablespoon(s)	balsamic vinegar
1 tablespoon(s)	minced red onion
2 teaspoon(s)	sugar
1 teaspoon(s)	grated peeled fresh ginger
.125 teaspoon(s)	salt

Five-Spice Chicken Thighs:
8 small	bone-in chicken thighs, skin removed
1 teaspoon(s)	salt
1 clove(s)	garlic, crushed with press
2.5 teaspoon(s)	Chinese five-spice powder
3 tablespoon(s)	orange marmalade
	Nonstick cooking spray

Prepare Plum Chutney: In medium bowl, stir all chutney ingredients. Cover and refrigerate at least 1 hour to blend flavors or up to 1 day. Makes about 2 1/2 cups.
Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Prepare Five-Spice Chicken Thighs: In medium bowl, toss chicken with salt, garlic, and 2 teaspoons five-spice powder. In cup, mix marmalade with remaining 1/2 teaspoon five-spice powder and 1 tablespoon water.
Spray chicken with nonstick cooking spray. Place chicken on hot grill rack. Cover grill and cook chicken 16 minutes, turning chicken over once. Brush half of marmalade mixture on chicken; turn chicken over and cook uncovered, 1 minute. Brush chicken with remaining marmalade mixture; turn over and cook 1 minute longer or until juices run clear when thickest part of thigh is pierced with tip of knife. Serve with Plum Chutney.

Nutritional information is based on 1 serving of chicken without chutney.

Each 1/4 cup chutney: About 30 calories, 0 g protein, 7 g carbohydrate, 0 g total fat, 1 g fiber, 0 mg cholesterol, 30 mg sodium.

Photo: Getty Images/StockDisc

Serves	4
Yield	4 main-dish servings
Prep Time	20 plus chilling
Cook Time	18
Total Time	38
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

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