Put the chicken breasts in a single layer in a shallow nonreactive pan; or put them in a heavy-duty zipper-sealed plastic bag large enough to hold them comfortably. Set aside.
In a mixing bowl, put the soy sauce, honey, ginger, scallions, garlic, and red pepper flakes. Whisk until thoroughly combined.
Pour the marinade over the chicken in the pan, or into the plastic bag. Cover the pan with plastic wrap; or seal the bag and place it in a clean bowl. Put the chicken in the refrigerator to marinate for about 3 hours, turning the chicken pieces in the pan halfway through or moving the chicken breasts in the bag as necessary to keep them all in contact with the marinade.
Meanwhile, prepare the Plum Chutney (recipe follows).
About half an hour before cooking, remove the chicken from the refrigerator and leave at cool room temperature while you prepare a fire in an outdoor grill.
When the fire is hot, remove the chicken breasts from the marinade and pat dry with paper towels. Discard the marinade. Put the chicken breasts on a platter or tray and drizzle all over with the peanut oil.
Grill the chicken breasts until nicely browned and cooked through, about 10 minutes per side. Transfer them to a clean platter and serve immediately, passing the chutney at the table.
SPICY RED PLUM CHUTNEY
In a medium saute pan, heat the peanut oil over medium heat. Add the onion and saute, stirring occasionally with a wooden spoon, until it begins to turn tender, about 4 minutes.
Stir in the jalapeno, brown sugar, salt, and pepper. Cook, stirring frequently, until the sugar has melted and begun to bubble and darken slightly, 3 to 5 minutes. Immediately add the vinegar and continue cooking, stirring and scraping constantly, for about 1 minute longer.
Stir in the plums, orange juice, and hoisin sauce. Reduce the heat slightly and continue cooking, stirring frequently, until the plums have softened and the mixture has thickened, 5 to 7 minutes longer.
Remove the pan from the heat and transfer the chutney to a stainless-steel or heatproof-glass bowl. Let cool slightly, stirring occasionally, and then cover with plastic wrap and refrigerate. Remove from the refrigerator to come to room temperature while you heat the grill and cook the chicken.
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|Serving Size: 1 Serving (759g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 186 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 6.7g|
|Cholesterol 0.1mg||0 %|
|Sodium 37928.9mg||1308 %|
|Potassium 1553.4mg||41 %|
|Total Carbohydrate 64.8g||19 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 58.4g|
|Protein 42.9g||61 %|
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Calories per serving: 592
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