Grilled Chicken with Chili Agrodolce, Pickled Grapes and Pine Nuts

Grilled Chicken with Chili Agrodolce
Photo by Julie Soefer

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2 servings

  • 3 pounds chicken, deboned
  • Salt and pepper
  • ½ cup chili agrodolce (recipe follows)
  • ¼ cup arugula
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon pickled grapes (recipe follows)
  • 2 tablespoons extra virgin olive oil
  • Agrodolce
  • 3 cups sugar
  • ¾ cup rice vinegar
  • ¾ cup cider vinegar
  • ½ cup mirin
  • 1 pound red Fresno chilis, de-stemmed and rough chopped
  • 1 garlic clove, rough chopped
  • Pickled Grapes
  • ½ cup water
  • ½ cup cider vinegar
  • ¼ cup sugar
  • 1 pound green seedless grapes, halved
  1. Make the chicken: Season chicken liberally with salt and pepper.
  2. Using hot grill with an oiled grate, place chicken on grate, skin side up. Cover grill and cook until skin begins to render and firm up, about 5 minutes.
  3. Gently turn chicken over and brush liberally with agrodolce (recipe follows). Cover grill and cook chicken skin side down another 5 minutes.
  4. Turn once more to skin side up, brush again with agrodolce, and cook through, about 2-5 minutes more, until internal temperature is 160 degrees. Brush again with agrodolce and remove from grill.
  5. Cut chicken into large chunks, lay on plate with arugula, pine nuts, and pickled grapes (recipe follows). Drizzle with oil and serve immediately.
  6. Make the agrodolce: Combine sugar, vinegars, and mirin in saucepot and bring to a boil. Add chilis and garlic and return to a boil.
  7. Cover and refrigerate overnight.
  8. Using blender, stick blender, or food processor, purée to chunky consistency. Keep refrigerated.
  9. Make the pickled grapes: Combine water, vinegar, and sugar in saucepot and bring to a boil.
  10. Pour boiling liquid over grapes.
  11. Refrigerate. Grapes are ready to use when fully cooled.
  • Recipe By
    Ryan Pera and Morgan Weber of Coltivare in Houston, Texas

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