Turkish Chicken Thighs ($400. Winner) - cooking recipe

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

Preparation

Snip any large pieces of chutney.
In a small bowl combine chutney, honey, lime juice, mustard, ginger, and five-spice powder; set aside.
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.
You may want to broil this by placing the chicken on a rack and broiling 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.
In a small bowl combine sesame seeds, parsley and orange peel.
To serve, place chicken on a serving platter.
Sprinkle with parsley mixture.