Grilled Chicken w 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 Recipe

This works with any fowl, like a good chicken

serves 8

This is a 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.