Jul 14 2026
Restaurants›Two Stones Pub Newark›Grilled Organic Chicken Breast Recipe

Grilled Organic Chicken Breast Recipe

Inspired by Two Stones Pub Newark
Time1h
Serves2

yellow spanish rice, tomatoes, poblanos, onions, bacon, asparagus, avocado-lime aioli, hatch chile salsa verde

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Ingredients

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Chicken

Yellow Spanish Rice

Vegetables

Salsa Verde

Method

Prepare the Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, salt, black pepper, garlic powder, and paprika. Add the organic chicken breasts and coat them well. Cover and marinate for at least 30 minutes.

  2. 2

    Grill the Chicken

    Preheat the grill over medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest.

Cook the Yellow Spanish Rice

  1. 3

    Sauté the Aromatics

    In a medium saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

  2. 4

    Cook the Rice

    Add the long grain rice and saffron threads to the saucepan, stirring to combine. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender and liquid is absorbed.

Prepare the Vegetables

  1. 5

    Cook the Bacon

    In a skillet, cook the chopped bacon over medium heat until crispy. Remove from skillet and set aside on paper towels to drain.

  2. 6

    Sauté the Vegetables

    In the same skillet, add the diced poblano peppers, diced onion, and asparagus. Sauté for about 5-7 minutes until the vegetables are tender. Stir in the halved cherry tomatoes and cook for an additional 2 minutes.

  3. 7

    Combine with Bacon

    Add the crispy bacon back to the skillet with the sautéed vegetables and mix well.

Make the Salsa Verde

  1. 8

    Blend the Salsa Verde

    In a blender, combine roasted hatch chiles, minced garlic, chopped cilantro, lime juice, and salt. Blend until smooth.

Assemble the Dish

  1. 9

    Plate the Chicken and Rice

    On a plate, serve a portion of yellow Spanish rice, topped with grilled organic chicken breast. Arrange the sautéed vegetables around the chicken.

  2. 10

    Add Avocado-Lime Aioli

    In a small bowl, mix the mashed avocado with lime juice and serve a dollop on the side.

  3. 11

    Drizzle with Salsa Verde

    Finish by drizzling the hatch chile salsa verde over the chicken and vegetables.

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