This is a dish I have been tweaking lately. This is my latest version.
- 4 Chicken Thighs
- Black Pepper
- Red Pepper Flakes
- Green Onions
- Kalamata Olives
- Black Beans
- Wild Olive Oil
- Chicken Broth
First off, start the coals on the grill now. I am a huge charcoal fan and really like the Cowboy lump charcoal. It works really well for me. So the first thing I do is get the coals going. Don't put any chicken on the grill until they are super hot and spread out.
Cook your rice!
Rice takes a little while. We have an amazing rice cooker that cooks rice perfectly everytime.
For 4 thighs, I do 2 cups of rice with 2 cups of chicken broth. Get that going.
Prepping those thighs.
Last night I made 4 thighs. In a large bowl, throw the thighs in and sprinkle a liberal amount of salt and black butcher pepper (probably 1-2 tables spoons of each). Then add about half as much red pepper flakes as you added black pepper. Add about a tablespoon of olive oil. Toss the thighs to coat them evenly.
Prepping Rice Mixture
So we want to make our rice sexy. For 2 cups of rice, chop up 6 green onions and about a quarter cup of kalamata olives chopped fine. We are going to use kalamata olives in place of salt in our rice.
Grilling the Chicken Thighs
Grill chicken to 165 degrees. I personally grill to about 160 and let it rest. When I grill I keep the skin side down about twice as long as the other side. I want the skin to be super crispy when I eat it. In the picture, I got this thigh a little dark... but I still love that taste.
Finish the Rice
All you need to do once the rice is done is add a can of black beans and stir that up. Then add your green onions and Kalamata olives. Mix this up evenly.
Putting it all together!
Finally, put your rice in a bowl and lay a nice crispy chicken thigh on top of it. Drizzle the entire dish liberally with some of that wild olive oil. I use Greek olive oil by Liokareas.