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Lemon-Oregano Grilled Spatchcock Chicken with Grilled Peach & Vidalia Onion RelishLemon-Oregano Grilled Spatchcock Chicken with Grilled Peach & Vidalia Onion Relish

Lemon-Oregano Grilled Spatchcock Chicken with Grilled Peach & Vidalia Onion Relish

A grilled peach and Vidalia onion relish accompaniment celebrates peak-season summer produce. Recipe developed by Lunds & Byerlys Executive Chef Anthony Leonhardi.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Lemon-Oregano Grilled Spatchcock Chicken
Lemon-Oregano Grilled Spatchcock Chicken with Grilled Peach & Vidalia Onion Relish
Prep Time10 Minutes
Servings4
Cook Time55 Minutes
Ingredients
2 tablespoons avocado oil
1 teaspoon Dijon mustard
2 springs fresh oregano, chopped
1 lemon, zested and juiced
1 clove garlic, chopped
Sea salt, to taste
freshly cracked black pepper, to taste
1 Bell & Evans Spatchcock Chicken
FOR THE GRILLED PEACH & VIDALIA ONION RELISH: 2 fresh peaches, pit removed, grilled and diced
1/2 cup diced Vidalia onion
1/4 cup diced red bell pepper
1 tablespoon rice wine vinegar
1 teaspoon avocado oil
1 teaspoon fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon Aleppo pepper or crushed red pepper flakes
Directions
  1. To make the marinade: Whisk together the avocado oil, mustard, oregano, lemon zest, lemon juice, garlic, salt and pepper.
  2. Rub marinade on the chicken, getting into and under skin. The goal is even coverage over the entire bird.
  3. Heat the grill on medium-high heat (350-400 degrees).
  4. Place chicken skin side down on grill grates until lightly crispy and charred, about 5 minutes.
  5. Reduce heat on your grill to a medium-low (300-325). Flip chicken over and move to either an indirect heat area of the grill or a cold spot on your grill. Continue cooking the chicken until the internal temperature of the chicken is 165F. This should be approximately 45-55 minutes.
  6. Meanwhile, make the grilled peach & Vidalia onion relish. Split peaches in half and grill. Combine the diced peaches, onion and bell pepper. Add remaining ingredients and adjust seasonings.
  7. When the chicken is finished cooking, transfer the chicken to a cutting board and let it rest for 10 minutes, carve, and serve family style. Serve with the relish on the side.
10 minutes
Prep Time
55 minutes
Cook Time
4
Servings

Directions

  1. To make the marinade: Whisk together the avocado oil, mustard, oregano, lemon zest, lemon juice, garlic, salt and pepper.
  2. Rub marinade on the chicken, getting into and under skin. The goal is even coverage over the entire bird.
  3. Heat the grill on medium-high heat (350-400 degrees).
  4. Place chicken skin side down on grill grates until lightly crispy and charred, about 5 minutes.
  5. Reduce heat on your grill to a medium-low (300-325). Flip chicken over and move to either an indirect heat area of the grill or a cold spot on your grill. Continue cooking the chicken until the internal temperature of the chicken is 165F. This should be approximately 45-55 minutes.
  6. Meanwhile, make the grilled peach & Vidalia onion relish. Split peaches in half and grill. Combine the diced peaches, onion and bell pepper. Add remaining ingredients and adjust seasonings.
  7. When the chicken is finished cooking, transfer the chicken to a cutting board and let it rest for 10 minutes, carve, and serve family style. Serve with the relish on the side.