Honey-grilled chicken with Asian pear chow-chow
1 medium, Asian variety, cored and diced
1 large, ripe, peeled and diced
2 Tbsp, chopped
2 Tbsp, thinly sliced
Fresh lemon juice
¼ cup(s), fresh, chopped
¼ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
- To make the chow-chow, combine the pear, mango, dates, scallions, zest, lemon juice, 1 tablespoon of the honey, and the mint in a large bowl. Cover and refrigerate until ready to serve, up to 2 days.
- Combine the remaining 1 tablespoon honey with the five-spice powder, salt, and pepper in a small bowl. Rub the honey mixture on both sides of the chicken breasts.
- Spray the grill rack with nonstick spray and prepare the grill, or spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Place the chicken on the grill rack and cook until browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board; let stand 5 minutes before slicing on the diagonal. Serve with the chow-chow. Yields 1 chicken breast with 1 cup chow-chow per serving.