Five-Spice Chicken Thighs with Plum Chutney

• 1 lb. ripe plums
• 1/4 c. fresh basil leaves
• 2 tbsp. balsamic vinegar
• 1 tbsp. minced red onion
• 2 tsp. sugar
• 1 tsp. grated peeled fresh ginger
• .13 tsp. salt
• 8 small bone-in chicken thighs
• 1 tsp. salt
• 1 clove garlic
• 2 1/2 tsp. Chinese five-spice powder
• 3 tbsp. orange marmalade
• nonstick cooking spray

1. Prepare Plum Chutney: In medium bowl, stir all chutney ingredients.
2. Cover and refrigerate at least 1 hour to blend flavors or up to 1 day.
3. Makes about 2 1/2 cups.
4. Meanwhile, prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
5. Prepare Five-Spice Chicken Thighs: In medium bowl, toss chicken with salt, garlic, and 2 teaspoons five-spice powder.
6. In cup, mix marmalade with remaining 1/2 teaspoon five-spice powder and 1 tablespoon water.
7. Spray chicken with nonstick cooking spray.
8. Place chicken on hot grill rack.
9. Cover grill and cook chicken 16 minutes, turning chicken over once.
10. Brush half of marmalade mixture on chicken; turn chicken over and cook uncovered, 1 minute.
11. Brush chicken with remaining marmalade mixture; turn over and cook 1 minute longer or until juices run clear when thickest part of thigh is pierced with tip of knife.
12. Serve with Plum Chutney.Nutritional information is based on 1 serving of chicken without chutney.Each 1/4 cup chutney: About 30 calories, 0 g protein, 7 g carbohydrate, 0 g total fat, 1 g fiber, 0 mg cholesterol, 30 mg sodium.

ripe plums, fresh basil, balsamic vinegar, red onion, sugar, ginger, salt, chicken, salt, clove garlic, chinese fivespice, orange marmalade, nonstick cooking spray

Taken from www.delish.com/recipefinder/five-spice-chicken-plum-chutney-ghk (may not work)