If you haven’t tried radicchio on the grill, you don’t know what you are missing. When raw, this red leaf chicory is bitter and spicy, making it a great addition to summer salads. When grilled, however, the bitterness mellows and the radicchio becomes tender and smoky. It’s an excellent side dish for most barbecued meats, including this grilled chicken recipe from the July 2013 issue of Canadian Living.

Avoiding Additives and Preservatives

Look for an all-natural grainy mustard, such as President’s Choice Old Fashioned Dijon and a balsamic vinegar with no sulfites added. Make sure the goat cheese does not contain preservatives, and use local honey.

Cut the radicchio into four wedges, keeping root end intact, and drizzle with dressing

Baste the chicken toward the end of its cooking time

Grill the radichio quickly, while the chicken is resting

Grilled chicken with balsamic radicchio


2 tbsp (30 ml) liquid honey

1 tbsp (15 ml) grainy mustard

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

1 lb (454 g) boneless skinless chicken breasts

2 heads radicchio lettuce

2 tbsp (30 ml) balsamic vinegar

2 tbsp (30 ml) extra-virgin olive oil

1/3 cup (75 ml) crumbled goat cheese

1 tbsp (15 ml) chopped fresh chives


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. Serves 4.

From the July 2013 issue of Canadian Living