Grilled Chicken & Pine Nut–Chili Salsa
In this bright, salsa-slicked dish, chicken thighs are steeped overnight in a cider vinegar brine, locking in moisture and laying the groundwork for deeper flavour. Grilled until golden and charred, they’re draped in a punchy pine nut salsa—laced with wildflower honey, white wine vinegar, chives, and a flicker of Fresno chili heat. Chewy pearls of fregola sit beneath it, with tender rapini served on the side.
Nutritional facts
Protein
49g
Carbs
53g
Calories
690
Fat
33g
Ingredients
Raw Honey, Rapini, Chives, Fresno Peppers, Chicken Thigh, Brown Sugar, Extra Virgin Olive Oil, Black Pepper, Fregola Pasta, White Wine Vinegar, Kosher Salt, Shallot, Cider Vinegar, Black Pepper, Pine Nuts
Reviews
4.5
Based on 13 reviews
Vanesse · 06/18/25
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About Patrick Kriss
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville and Alobar Downtown; Salon, a contemporary event space for private dining; Aloette GO, located in Liberty village; and their newest venture, Alder, located under the ACE Hotel. Both Alo and Alobar Yorkville received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. In 2023, Alder also made the list of Michelin-recommended restaurants.
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