Grilled Chicken and Balsamic Radicchio Grilled Chicken and Balsamic Radicchio

Image: Jeff Coulson | Food styling: Adele Hagan | Prop styling: Laura Branson

Looking for an alternative to traditional grilled vegetables? Try radicchio. Once grilled, the bitter leaves take on a lovely smoky flavour and tenderness. Serve with a sliced warm baguette.

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4 servings



Stir together honey, mustard and half each of the salt and pepper; set aside.

Place chicken on greased grill over medium heat; close lid and grill, turning once, until browned, about 8 minutes. Brush with half of the honey mixture. Grill, covered and turning and brushing frequently with honey mixture, until no longer pink inside, about 7 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, keeping root end intact, cut each radicchio into 4 wedges. Whisk together vinegar, oil and remaining salt and pepper; drizzle over radicchio.

Add to grill; grill, covered and turning once, until lightly browned, 3 to 4 minutes. Transfer to platter; top with goat cheese and chives. Serve with sliced chicken.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 349 mg
  • Sugars 11 g
  • Protein 31 g
  • Calories 303.0
  • Total fat 13 g
  • Potassium 606 mg
  • Cholesterol 76 mg
  • Saturated fat 4 g
  • Total carbohydrate 15 g


  • Iron 11.0
  • Folate 20.0
  • Calcium 5.0
  • Vitamin A 7.0
  • Vitamin C 10.0
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Lunch & Dinner

Grilled Chicken and Balsamic Radicchio