Browned and crispy skin gives chicken mouthwatering flavor and, unfortunately, anywhere between 50 percent and 75 percent of its fat. That's why most health-conscious cooks remove the skin and trim any visible fat before cooking.

But that's often at the expense of flavor and moistness.

The good news is that leaving the skin on during cooking, then removing it before eating, doesn't add fat to the meat and helps produce chicken that is more moist and tender.

One caveat is that any seasonings or sauces you rub or drizzle onto the chicken before or during cooking will get tossed along with the skin. The best way to avoid that is to gently tuck seasonings under the skin.

If you still would prefer to remove the skin, a good alternative is to baste the chicken with a glaze during cooking.

This peanut butter-chutney barbecued chicken uses this approach. But because it is grilled, there is an added par-cooking step to ensure that the sweet glaze won't burn before the chicken is fully cooked.

The recipe calls for chicken thighs with the bones in, which add flavor and also help to keep the chicken moist. Thigh meat is quite succulent and tends to dry out less than breast meat, especially when grilled over high heat.

The sweet and savory glaze is made with jarred mango chutney, which adds spicy, vinegary notes to the smooth and salty peanut butter. Look for mango chutney with other condiments or in the international section at your market.

This exotic, yet simple-to-prepare dish is perfect for a Mother's Day dinner that will impress without stress. It also keeps Dad cooking in his comfort zone — at the grill. To complete the meal, serve with basmati rice and baby sweet peas and pearl onions.

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PEANUT BUTTER-CHUTNEY BARBECUED CHICKEN

Start to finish: 1 hour (30 minutes active)

Servings: 6