Grilled chicken topped with a spring-flavored ramp and rhubarb chutney.


2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon cinnamon
2 teaspoons kosher salt
2 - 2 1/2 pounds chicken thighs
2 tablespoons canola oil
1 bunch ramps, about 10, chopped [Editor\'s note: If you can\'t find ramps, scallions will do the trick!]
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
5 tablespoons brown sugar
1/4 cup apple cider vinegar
1/4 cup water
1 pound rhubarb, trimmed and chopped


Step 1
Prep the chicken: In a large plastic bag, combine chili powder, cumin, cinnamon, and salt. Drop in chicken thighs and toss until the chicken is well coated. Refrigerate chicken for at least 2 hours or up to overnight.

Step 2
Grill the chicken: Heat grill (charcoal or gas) to a medium heat. Place chicken thighs on the grill, slightly away from the hottest part. Cover the grill and cook for about 8 minutes, then flip the chicken and cook for an additional 8 minutes.

Step 3
Generously brush the chicken with the chutney and transfer to the hottest part of the grill for about 30 seconds per side. If the grill flares or the chicken blackens too quickly, move to a medium-hot area of the grill. Transfer to a platter and serve with extra chutney on the side.

Step 4
Heat canola oil in a medium saucepan over medium heat. Add ramps and cook until aromatic, about 3 minutes. Add in coriander, cinnamon, and salt and mix well for 30 seconds. Stir in sugar, vinegar, and water. Add in rhubarb and bring mixture to a boil. Lower heat and let chutney reduce, stirring occasionally, for about 20 to 25 minutes.

Step 5
Once chutney has thickened, transfer to a jar or small bowl and let cool slightly.