Grilled Chicken with Dirty Wild Rice

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.