Grilled Chicken with Rice and Vinegar Recipe


Olive oil 

2 teaspoons 
chili powder or red pepper mix. 

2 tablespoons fresh thyme chopped 

1 onion, diced 

1/2 head 
garlic head, finely diced 

sea salt & pepper 

1 chicken cut in half 

2 cup 
Arborio Rice 

4 cups 
Fond de Poulet - chicken stock  

1/2 cup dried 
Black Currants 

1/4 Cup 
Red Wine Trio Vinegar


Grilled Chicken with Rice and Vinegar Recipe

This works with any fowl, like a good chicken

serves 8

This is a chicken and rice dish recipe where you need to "feel" your way as you go. Changing out and adding and reducing to match your palate. Use your instinct. You can't really overdo it.


#1: In a good sized mixing bowl, add 1/2 cup olive oil, red pepper mix, thyme, onions, garlic, salt and pepper to create a marinade. Whisk to mix.

#2: Toss and turn chicken halves in the marinade and let sit for 30 minutes in large zip lock or in the bowl.

#3: Fire up the grill to medium heat. Grill the hens until cooked.

#4: Whilst the chicken is cooking, heat olive oil in saucepan over medium-high heat. Add the rice and coat. About 3 minutes.

#5: Add the chicken stock and the currants. Bring to a soft boil. Reduce to low; cover and simmer until all the liquid is absorbed, about 15 minutes.

#6: Remove from heat and let stand, covered.

#7: Whisk 4 tablespoons of olive oil, 1/2 teaspoon red pepper mix, and trio-vinegar in small bowl, and drizzle over the rice. Serve chicken on top of the rice.