Broiled Chicken with Tkemali Sauce

Pat the chicken dry with paper towels and cut into 4 equal portions (breasts, thighs, and drumsticks). Season all sides generously with salt and pepper.

Prepare the tkemali sauce by crushing fresh plums (or sourced tkemali paste) with salt and pepper until it reaches a thick, chunky consistency. Set aside.

Preheat the broiler to high temperature and position the oven rack 6 inches below the heating element.

Brush both sides of the chicken pieces with melted butter and arrange on a broiler pan in a single layer, skin side up.

Broil the chicken for 10-12 minutes until the skin is golden brown and blistered.

Flip the chicken pieces, brush the second side with butter, and broil for another 8-10 minutes until cooked through and the internal temperature reaches 165°F (74°C).

Arrange the broiled chicken on a serving platter and spoon the tkemali sauce over each piece.

Serve alongside fresh lettuce leaves, fresh-salted cucumbers, and tomatoes as traditional Georgian accompaniments.