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.
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.
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.
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 product. 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.