Grilled Chicken with Relish

twolia-128x128Before I chat about chicken, I am proud to announce that TODAY marks the official launch of TWOLIA.COM, for which I write this blog!  Twolia (pronoucned “too-lia”  is a website “where talent and creativity flourish”.  In addition to the many blogs (my “Season to Taste” being among them), the site features female musicians, filmmakers & producers, (for which there are the Twolia Awards where YOU can vote on the best films/videos), plus  business owners selling things from art, jewelry, handmade crafts, beauty products, and much, much more!  There is also a monthly talent contest  which anyone can enter!  Please be sure to take a few minutes to explore the site….I think you’ll be amazed by what you find! 

And now—back to the food!

chx-school-002On a recent night at one of my Connecticut cooking classes, a student brought me a jar of something that looked like salsa.  It was labeled “Authentic Australian Tomato Relish”.  Using a  family recipe, my student and her husband, an Aussie, began a company (“Three Punks”, named for their three kids) to bring the relish to the American market. 

This traditional topping is slightly sweet and has a chutney-like consistency.  It is used with grilled meats and fish in her husband’s native Australia, but could be also used with veggies or as a topping for hamburgers.  I’m already through my second jar of it, and have found it to be extremely versatile.  I’ve brushed it on grilled, butterflied chicken, chicken pieces, and pork tenderloin.  It is always a big hit, with adults and kids alike.  The sweetness is intensified when grilled, and creates a wonderful caramelized glaze for whatever you’re cooking.

Three Punks isn’t available everywhere just yet, but a fantastic substitute is a sweet  tomato and fruit based salsa, like peach or pineapple (widely available in grocery stores and specialty markets).  I happen to like Newman’s Own Peach Salsa (nothing like plugging all my Connecticut-based companies today!), but use whatever brand you enjoy most.  Just be sure to brush it on only in the last 10 minutes or so of grilling so it doesn’t burn, but has enough time to properly caramelize.

Grilled Chicken with Relish

Serves 4

4 bone-in, skin on chicken parts (breasts or thighs)

1/2 – 3/4 cup tomato relish or tomato-fruit salsa

salt and pepper

olive oil

Preheat grill to medium high.

Lightly brush chicken with a small amount of olive oil and season with salt and pepper.

Place the chicken on the grill, skin side down and cook for approximately 10 minutes, or until chicken is cooked about half-way through and the skin is nicely browned.  Cooking times will vary depending on the size of your chicken parts!

Flip the chicken and brush the relish on the skin side (which is now up).

Continue cooking for another 7 minutes, brush both sides of chicken, and grill again until chicken is no longer pink and juices run clear (another 2-3 minutes, approximately).


Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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One Response to “Grilled Chicken with Relish”

  1. Angela Hornburg Says:

    I just wanted to let you know that I thoroughly enjoyed reading this article! The recipe looks delicious and we will definitly be trying this soon!

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