Spanish Chicken & Rice (on the grill!!)

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5 from 7 reviews


  • 4 chicken thighs, with skin and bones*
  • 1 head of cauliflower, leaves and stem removed, cut into pieces
  • 1/2 yellow onion, thinly sliced
  • handful of pimento stuff olives, roughly chopped
  • 1/2 cup vegetable broth
  • 1/4 cup canned coconut milk
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • salt and pepper, to taste


  1. Light yo’ grill!
  2. Now take an extra long piece of foil, I’d say about 3 feet long then fold it in half so you have a double layer of foil and then it’s only 1.5 feet long.
  3. Curl up the edges like you’re trying to make yourself a foil bowl.
  4. Toss your cauliflower into a food processor that has the shredding attachment connected. This will make your cauliflower easier to rice.
  5. Once your cauliflower is riced, add in to your foil bowl.
  6. Pour your vegetable broth and coconut milk over the rice.
  7. Now sprinkle some paprika, garlic powder, and salt and pepper over your rice and give it a good stir.
  8. Place chicken over your rice, and onions and olives all around it. Use the rest of your seasonings to top off the chicken and everything else.
  9. Pull out another piece of foil, big enough to cover your foil bowl, and place on top.
  10. Use your handy dandy fingers to pinch and curl up the sides so you have a nice little steaming package for the grill.
  11. Place on the grill for 30-40 minutes or until chicken is cooked through.
  12. Eat up sugar cup!


If you hate skin on your chicken and bones piss you off, go skinless and boneless BUT the juices that come out of the chicken help with the rice and flavor, so your recipe may not come out the same. Don’t say i didn’t warn you.