Rhubarb Glazed Chicken

Rhubarb Glazed Chicken

Spring and Summer bring the welcome tartness of rhubarb to this delicious grilled Rhubarb Glazed Chicken recipe!

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Rhubarb Glazed Chicken



  • To make rhubarb juice, bring rhubarb and 2 cups of water to boil in a medium pot. Reduce heat to a simmer and cover, cooking for 20 minutes. Strain juice through a mesh strainer, pressing pulp with the back of a spoon to release all of it. Discard remaining pulp.
  • In a medium pot combine rhubarb juice, vinegar, sake, ginger, shallot, honey, and miso. Bring to a boil. Reduce heat to low and simmer for at least 30 more minutes, or until thickened and reduced. Remove from heat. Reserve a small amount of glaze for serving.
  • Broil or grill the chicken on high for 4 minutes. Flip, and brush with rhubarb glaze. Broil 6 more minutes, brushing with glaze twice more (every 2 minutes). Remove from heat and allow to rest 5 minutes before serving with the reserved glaze.

Makes 2-4 servings

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