Smoky Black Cherry Grilled Chicken Breast with Chipotle-Infused Rice


  • 4 boneless-skinless chicken breasts
  • 1/4 cup Bella Oliva Black Cherry Balsamic Vinegar
  • 1/4 cup, plus 2 Tbsp.Bella Oliva Chipotle EVOO
  • 1 cup basmati rice
  • 1-1/2 cup water
  • Pinch of coarse sea salt


  1. Whisk together 1/4 cup Black Cherry balsamic with 1/4 cup Chipotle EVOO.
  2. Combine marinade with chicken breast in a zip lock bag and marinate overnight in refrigerator. Reserve marinade. Pour marinade into a small saucepan and bring to a boil. Reduce heat and keep warm.

Rice preparation:

  1. Approximately 30 minutes prior to grilling chicken prepare rice by combining 1-1/2 cups water with 1 Tbsp Chipotle EVOO and pinch of coarse sea salt in a medium size sauce pan. Bring to a boil, cover, and simmer for 20 minutes. Remove
    rice from heat and keep covered for additional 5 minutes.
  2. While rice is steaming, grill chicken breasts over medium-high heat until cooked through.
  3. Remove lid from saucepan and season rice with 1 Tbsp (or more to taste) Chipotle EVOO.
  4. Slice chicken breast on a bias and drizzle with the reserved marinade. Serve immediately over Chipotle-Infused basmati rice.

Shop Online

Print Friendly