In this grilled chicken recipe from Charlie Foster, executive chef at Woods Hill Table and Adelita in Massachusetts, bone-in breasts are served with the chef's take on Southern dirty rice with chicken livers. Foster believes in the nose-to-tail ethos so he uses as much of each animal as he can. Serve the chicken and rice with grilled wild mushrooms and greens. The dirty rice would also be wonderful with baked or roasted chicken or with turkey.

Charlie Foster
Source: EatingWell Magazine, July/August 2019


Recipe Summary

35 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Heat 2 tablespoons oil in a large saucepan over medium heat. Add crushed garlic and bay leaf and cook, stirring, for 1 minute. Add rice and cook, stirring, for 30 seconds. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, about 1 hour.

  • Meanwhile, heat the remaining 2 tablespoons oil, minced garlic and onion in a medium skillet over medium-low heat. Cook, stirring occasionally, until very soft but not browned, about 10 minutes.

  • Puree chicken livers and butter in a mini food processor.

  • Preheat grill to medium-high.

  • As soon as the rice is done, drain and return to the pot. (You'll be using the residual heat to cook the liver.) Using a spatula, add the liver mixture, the onion mixture, chives, parsley, lemon juice and 1/2 teaspoon each salt and pepper to the rice. Stir rapidly to evenly incorporate the liver for a smooth, uniform texture. Cover and keep warm.

  • Sprinkle chicken with the remaining 1/2 teaspoon each salt and pepper. Grill the chicken, turning occasionally, until an instant-read thermometer inserted in the thickest part without touching bone registers 160 degrees F, about 20 minutes total. Transfer the chicken to a clean cutting board and let rest for 5 minutes. Keeping the skin on, cut the meat from the bone and slice. Serve with the rice.

Nutrition Facts

472 calories; protein 38g 76% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 3g 12% DV; sugars 2.6g; fat 21.1g 32% DV; saturated fat 5.7g 29% DV; cholesterol 157mg 52% DV; vitamin a iu 2159.6IU 43% DV; vitamin c 8.5mg 14% DV; folate 152.5mcg 38% DV; calcium 32mg 3% DV; iron 3.2mg 18% DV; magnesium 83.4mg 30% DV; potassium 752.8mg 21% DV; sodium 498.9mg 20% DV.