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.
Recipe - RICHFIELD
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
- To make the marinade: Whisk together the avocado oil, mustard, oregano, lemon zest, lemon juice, garlic, salt and pepper.
- Rub marinade on the chicken, getting into and under skin. The goal is even coverage over the entire bird.
- Heat the grill on medium-high heat (350-400 degrees).
- Place chicken skin side down on grill grates until lightly crispy and charred, about 5 minutes.
- 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.
- 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.
- 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
Shop Ingredients
Makes 4 servings
L&B 100% Pure Avocado Oil, 16.9 Ounce
Deal
$9.99 was $10.99$0.59/oz
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
L&B Fresh Organic Oregano, 0.75 Ounce
$3.79$5.05/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Bell & Evans Spatchcock Chicken, 3 Pound
$17.97 avg/ea$5.99/lb
Not Available
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.86 avg/ea was $2.86 avg/ea$1.49/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
L&B Italian Red Wine Vinegar, 17 Ounce
$7.99$0.47/oz
L&B 100% Pure Avocado Oil, 16.9 Ounce
Deal
$9.99 was $10.99$0.59/oz
L&B Fresh Organic Oregano, 0.75 Ounce
$3.79$5.05/oz
L&B French Sea Salt Grinder, 5.2 Ounce
$7.19$1.38/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.19$4.13/oz
Directions
- To make the marinade: Whisk together the avocado oil, mustard, oregano, lemon zest, lemon juice, garlic, salt and pepper.
- Rub marinade on the chicken, getting into and under skin. The goal is even coverage over the entire bird.
- Heat the grill on medium-high heat (350-400 degrees).
- Place chicken skin side down on grill grates until lightly crispy and charred, about 5 minutes.
- 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.
- 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.
- 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.