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Grilled Spatchcocked Chicken with Summer Herbs and Serrano Plum Drizzle
Serves 6
Garden herbs are bountiful in summer. Parsley, sage, rosemary, and thyme work in harmony with garlic and paprika in this yogurt-based marinade. Slathered over a spatchcocked chicken, which shortens cooking time, the marinade helps to tenderize s and add fragrance to the meat prior to grilling or roasting. The finishing touch is fresh plum salsa, with a hit of gentle spicy heat, served slightly warmed and drizzled over the chicken before serving.
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Ingredients
Chicken
- 1/2 cup (125 mL) plain Greek yogurt
- 2 Tbsp (30 mL) extra-virgin olive oil
- 3 garlic cloves, peeled and crushed
- 2 Tbsp (30 mL) fresh finely chopped sage
- 1 Tbsp (15 mL) fresh finely chopped rosemary
- 2 Tbsp (30 mL) fresh thyme leaves
- 1/4 cup (60 mL) fresh finely chopped parsley
- 1/2 tsp (2 mL) sweet smoked paprika
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) salt, divided
- 9.5 lb (4.3 kg) whole chicken, spatchcocked
Plum drizzle
- 3 black plums, pits removed and diced
- 1/4 serrano pepper
- 1 Tbsp (15 mL) tomato paste
- 1 Tbsp (15 mL) sherry vinegar
- 1 Tbsp (15 mL) honey
- Pinch salt
Directions
01
In casserole dish large enough to accommodate chicken, combine yogurt, olive oil, garlic, sage, rosemary, thyme, parsley, paprika, pepper, and salt. Add chicken and rub with marinade on all sides. Place breast side up, cover, and refrigerate for 4 hours.
02
[callout]
How many lemons
You’ll need 5 to 7 lemons to yield 1 cup (250 mL) of juice. Add a few more to have some for garnish. [/callout] When ready to cook, preheat oven to 425 F (220 C). Remove chicken from refrigerator, place on parchment-lined baking sheet to come to room temperature while oven heats. Roast in preheated oven for 40 to 45 minutes, or until chicken reaches an internal temperature of 165 F (74 C). Alternatively, heat outdoor grill to 400 F (200 C). Grill chicken breast side down over direct heat, with lid closed, for 5 to 10 minutes. Flip chicken, turn burner off, and keep lid closed. Roast for 40 to 45 minutes. Once cooked, remove chicken to cutting board and allow to rest, covered, for 20 minutes.
03
While chicken rests, make plum drizzle. In bowl of food processor, add plums, serrano pepper, tomato paste, and vinegar. Blitz until smooth. Add honey and salt. Just prior to serving, heat gently on low heat, until just warm.
04
Cut chicken into pieces to provide variety and make it easier for guests to serve themselves. Remove wings. Remove and separate breasts and slice into several pieces. Remove leg from thighs. Arrange the pieces on family-style platter and drizzle with sauce.
