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Grilled Chicken Thighs with Spiced Plum Compote

When sun-kissed plums are at their peak, so are other luscious stone fruits, like apricots, nectarines, or pluots—a cross between plums and apricots.

Servings 4
Total Time: 1 hour
Servings: 4
Total Time: 1 hour


  • 1-1/2 pounds small plums or pluots, cut into thick wedges, pits removed
  • 1/3 cup packed brown sugar
  • 1/2 cup orange juice
  • 1 teaspoon ground garam masala or mild curry powder
  • 4 (20 ounces) Just Bare Bone-In Thighs
  • Coarse salt and freshly ground pepper
  • Fresh mint sprigs, if desired

Nutrition Facts

Servings 4

Amount Per Serving
Calories 365 Calories from Fat 29
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g 15%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 36g
Protein 26g
Calcium 5%Iron 10%
Vitamin C 51%Vitamin A 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat grill to medium-high heat. Mix plums, sugar, orange juice, and garam masala in large skillet. Bring to a boil; reduce heat and simmer about 15 minutes or just until tender and syrupy.
  2. Meanwhile, season chicken with salt and pepper. Place on grill, skin-side down. Grill 20 to 25 minutes, turning once or twice, until no longer pink near bone and golden brown. Cook to internal temp of 165°F.
  3. Serve chicken with plum compote, garnished with fresh mint.


Just Bare® Boneless Skinless Chicken Thighs may be substituted for Just Bare® Bone-In Chicken Thighs.

Nutritional information may change when substituting products. If you choose to substitute frozen chicken for this recipe, it’s best to thaw the product before cooking.


Toss in a few pitted fresh cherries if you have them on hand, to make this delicious fruit sauce to serve alongside grilled chicken.