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Blackened Chicken Thighs with Lemon and Caper Risotto

with Poplar Grove Pinot Gris 2023

Prep time: 25 min                Cooking time: 30 min              Serves: 4


Ingredients for the Risotto:
  • 4 Tbsp unsalted butter, divided 
  • 1 tbsp olive oil 
  • 1 cup finely chopped yellow onion 
  • 2 garlic cloves, minced 
  • 8 cups good chicken stock 
  • 2 cups risotto rice (Arborio or carnaroli) 
  • 1 cup dry white wine 
  • ½ cup freshly grated parmesan cheese 
  • 1 fresh lemon 
  • ½ cup capers
Ingredients for The Grilled Chicken:
  • 8 Chicken thighs, bone-in skin-on 
  • 2 tbsp Olive oil 
  • 2 tsp Garlic powder 
  • 2 tsp Onion powder 
  • 1 tsp Oregano, dried 
  • 1/2 tsp Black pepper 
  • 1/2 tsp Chili powder 
  • 1/2 tsp Paprika 
  • 1/2 tsp Salt
Directions for Risotto:
  • Heat the stock – In a separate large saucepan, heat your chicken stock to a simmer then reduce to the lowest heat just to keep it very hot without boiling. 
  • Cook aromatics – in a heavy pot over medium-low heat, add 2 tbsp butter and oil, and sautee onions with salt, stirring until softened (do not brown the onions). Add garlic and stir for 30 seconds. 
  • Toast rice – add rice, increase to medium heat, and stir for about 3 minutes until the rice is toasted and starting to look translucent. 
  • Add white wine – stir in the white wine and continue stirring for 2 minutes or until mostly evaporated. 
  • Add stock – using a ladle, add one ladle-full at a time and continue stirring until absorbed before adding another ladle-full. Continue this process until the rice reaches your desired doneness. This takes 20-25 minutes. 
  • Add-ins – add the remaining butter and parmesan cheese. Zest you lemon, then squeeze its juice into the risotto. Add in your capers and stir everything until incorporated. Season to taste with salt if needed and serve garnished with more cheese and freshly cracked black pepper.
Directions for Chicken:
  • Mix all of your dried spices together to make a rub for the chicken.  
  • Fire up your grill on medium heat. Give it some time to warm up. 
  • Meanwhile, in a bowl or baking dish, coat your chicken thighs lightly with olive oil. Sprinkle the spice rub on top, and use your hands to ensure all the surfaces of the chicken are evenly coated in seasoning. 
  • Place your chicken thighs on the grill, skin side down. Close the lid and let them cook, undisturbed, until they have some nice dark brown colour from the grill. Flip them over, turn the heat to low, and let them cook slowly until their internal
    temperature reaches 165°F.
  • Remove the chicken from the grill and place in a clean baking dish. Allow the meat to rest for at least 5 minutes before serving.