Grilled chicken drumsticks and green and grape chutney
Prep time
Cook time
Total time
Recipe type: Chicken
Cuisine: Middle Eastern
Serves: 3
  • Handful of cilantro
  • ⅔ cup of chopped onion
  • 3 gloves garlic
  • 2½ tsp honey
  • 1½ tsp apple cider vinegar
  • 1 tsp lemon juice
  • ¼ tsp red pepper flakes
  • 8-10 purple grapes chopped
  • 1 tsp mild curry powder
  • Salt and pepper
  • 4 tsp water
  • 1 cup of cooked white rice
  • 4 chicken drumsticks
  • 2 green onions (green parts) for garnish
  1. To make the chutney-
  2. Mix the cilantro, onion, pepper flakes, lemon juice, and water in a food processor. Pulse until a paste. Pour the paste into a small sauce pan and heat on low. Add the honey, chopped purple grapes, curry powder, and apple cider vinegar. Stir to mix and heat thoroughly until the grapes have broken down somewhat (about 5 minutes). Remove from heat and reserve ¼ of a cup of the chutney for basting the chicken with on the grill.
  3. The chicken-
  4. Preheat grill to medium. Baste the chicken with some of the reserved chutney mixture and put on grill. Turn the chicken a lot to prevent flare ups and burning. Grill 8-10 minutes and baste the chicken some more with the additional chutney. Grill an additional 8-10 minutes until the chicken reaches an internal temperature of 174 degrees.
  5. Serve the chicken over white rice if available. Pour the original chutney (not the grill baste) over the chicken drumsticks and rice. Enjoy.
Recipe by Marlows Kitchen at