This recipe is definitely a keeper and a great way to eat rhubarb that doesn't involve strawberries and a ton of sugar. The original recipe I was working with used pork tenderloins, but I didn't have those on hand, so I figured chicken thighs (yes, the ones in the 6-packs from Costco) would be a good substitute. Good guess!
Slightly sweet, slightly tart, totally moist and tender. The chicken and compote cook in little foil packets on a hot grill, but I bet you could do them in a hot oven, too, in parchment and/or foil.
