Yogurt Chicken Supremes with Rambutan Chutney

Yogurt Chicken Supremes with Rambutan Chutney
  • 4 servings
  • 0:10 Preparation
  • 0:25 Cooking
  • 1:00 Total Time


Add all
  • 1 tsp.
    (5 mL)


  • 1/2 cup
    (125 mL)

    plain yogurt

  • salt to taste

  • chutney

  • 1/3 cup
    (80 mL)


  • 1/2

    onion, minced

  • 1/2

    zucchini, diced small

  • 1/2 cup
    (125 mL)

    cider vinegar

  • 1/4 cup
    (60 mL)


  • 1/2 tsp.
    (2 mL)


  • 8

    fresh rambutans, cut in 2, pitted and peeled, using a small spoon, then diced small

  • 4

    chicken supremes

  • 1/2

    fresh coriander


In a bowl, combine mint, yogurt and salt and brush chicken with mixture. Marinate 25 minutes in the refrigerator.


In a skillet over medium heat, caramelize sugar. When it begins to colour, add onion and zucchini and cook for about 1 minute. Deglaze with cider vinegar and water. Add salt and continue cooking over low heat for 8 minutes.

Meanwhile, preheat barbecue to medium.

Add rambutans and reduce until mixture has the consistency of syrup.

Grill chicken on the barbecue 8 minutes per side.

Sprinkle chicken supremes with a few coriander leaves and serve with chutney.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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