Smokey Grilled Chicken w/ Salsa

This Smokey Grilled Chicken dish is great served with a hearty green salsa salad or some rice and a side salad. Try this super simple chicken recipe that is great all year round.

Recipe developed by Mel, Thrive Wholesome Nutrition


  • 4-5 chicken thigh fillets (skin off)
  • 1 tbsp smoked paprika
  • ½ tbsp cumin
  • Rich Glen Signature olive oil
  • Flaky smoked salt (or sea salt), to season
  • Black pepper, to season
  • ½ red capsicum, finely diced
  • ½ yellow capsicum, finely diced
  • ½ green capsicum, finely diced
  • 4 spring onions, finely diced
  • 1 tbsp Rich Glen Yarrawonga White Balsamic
  • Basil leaves, to garnish (optional)


  1. Place the chicken thigh fillets in a large bowl, and add the smoked paprika, cumin, a good season of flaky salt, pepper, and 2 tbsp olive oil, then toss to coat the chicken well.
  2. Heat a grill pan on high heat and cook the chicken for about 4 minutes on each side or until cooked thoroughly.
  3. While the chicken is cooking, make the salsa by adding all the capsicums and spring onion to a bowl.
  4. In a separate small bowl, add the White Balsamic Chardonnay and 3 tbsp olive oil, then whisk to make the dressing. Pour it over the capsicums, season with salt and pepper, and set aside in the fridge.
  5. Once the chicken is cooked, place it onto a large serving platter, top it with the salsa, a few basil leaves (optional), and enjoy.

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