Grilled Spatchcock Chicken with Summer Ratatouille
Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Whole, Spatchcock chicken is basted with a fresh, homemade peach BBQ sauce and barbecued to a crispy exterior and juicy interior. It’s a delicious centerpiece to your next summer barbecue. And for the perfect complement, summer ratatouille is made with fresh seasonal vegetables and stewed to tender perfection. It’s a meal that you will want to share with your family and friends!
Ingredients
Chicken
- 1 Bell & Evans Spatchcock chicken
- 1 TB Olive oil
- 1 TB Salt
- 1/2 tsp Freshly ground pepper
Peach BBQ Sauce
- 1 TB Butter
- 1/4 Medium Yellow onion, diced
- 2 Medium Peaches (nectarines or thawed peaches can be substituted), peeled and chopped
- 1 cup Ketchup
- 1/4 cup Apple cider vinegar
- 3 TB Brown sugar
- 1 TB Worcestershire sauce
- 1 tsp Salt
- 1/2 tsp Garlic powder
Ratatouille
- 2 TB Olive oil
- 1 Medium Red onion, chopped
- 3 Cloves of garlic, minced
- 1 tsp Salt
- 1/2 tsp Freshly ground pepper
- 2 Large Red bell pepper, seeded and chopped
- 1 Large Zucchini, chopped
- 4 Ears of corn, kernels removed
- 1 Bunch Asparagus, cut into 2-in pieces
- 3 Scallions, sliced thinly
- 1 TB Chopped fresh thyme
- 1/2 tsp Dried oregano
- 1 14.5 oz Can of diced tomatoes
Preparation
Chicken
- Preheat grill to medium high heat and brush the grates with oil. Season the chicken with salt and pepper.
- Grill the chicken skin side down for 5 minutes until lightly charred. Flip the chicken over, brush with the peach bbq sauce and reduce heat to low. Continue to grill for 40-45 minutes, while occasionally basting with the bbq sauce, until the chicken is cooked through and an instant thermometer inserted into the thickest part of the meat registers 165°F.
Peach BBQ Sauce
- Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the peaches and cook for 5 minutes.
- Add the ketchup, apple cider vinegar, brown sugar, worcestershire sauce, salt and garlic powder to the saucepan. Bring to a boil and then simmer over low heat for 10 minutes.
Ratatouille
- Meanwhile, while the chicken is grilling heat oil in a large skillet over medium heat. Add onion and cook for 3 minutes. Add garlic, salt and pepper and cook, stirring frequently, for 1 minute.
- Add the bell peppers, zucchini, corn, asparagus, scallions, thyme and oregano to the skillet. Cooke for 4-5 minutes until the vegetables begin to soften. Add the diced tomatoes and adjust seasoning to taste. Bring to a simmer and reduce heat to low. Simmer, stirring occasionally, for 20-30 minutes until vegetables are soft and stew-like. Serve with grilled chicken.
