Grilled Spatchcock Chicken with Summer Ratatouille
Whole, spatchcock chicken 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.
Recipe Source: Bell & Evans Chicken
Recipe Source: Bell & Evans Chicken
Recipe - FRANCE AVE EDINA
Grilled Spatchcock Chicken with Summer Ratatouille
Prep Time20 Minutes
Servings8
Cook Time45 Minutes
Ingredients
FOR THE CHICKEN: 1 Tbsp. olive oil
1 Bell & Evans Spatchcock Chicken
1 Tbsp salt
1/2 tsp pepper
FOR THE PEACH BBQ SAUCE: 1 Tbsp. Butter
1/4 medium yellow onion, diced
2 medium peaches, peeled and chopped
1 cup ketchup
1/4 cup apple cider vinegar
3 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp salt
1/2 tsp garlic powder
FOR THE RATATOUILLE: 2 Tbsp. olive oil
1 medium red onion, chopped
3 cloves garlic, minced
1 tsp salt
2 large red bell peppers, seeded and chopped
1 large zucchini, chopped
4 ears of corn, kernels removed
1 bunch asparagus, cut into 2-inch pieces
3 green onions, sliced thinly
1 Tbsp. chopped fresh thyme
1/2 teaspoon dried oregano
1 14.5-oz. can diced tomatoes
Directions
To make the peach BBQ sauce:
- Melt 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.
To make the chicken:
- Heat 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 read thermometer inserted into the thickest part of the meat registers 165 F.
To make the 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. Cook 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.
20 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Bell & Evans Spatchcock Chicken, 3 Pound
$17.97 avg/ea$5.99/lb
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz
Land O Lakes Butter with Canola Oil, 15 Ounce
$4.49$0.30/oz
Yellow Onions Bagged, 3 Pound
Huge Deal
$2.99 was $3.99$1.00/lb
White Peaches, 0.5 Pound
$2.50 avg/ea$4.99/lb
Heinz Ketchup, 64 Ounce
$8.99$0.14/oz
Heinz Distilled Apple Cider Vinegar, 32 Ounce
$3.69$0.12/oz
Our Family Dark Brown Sugar, 2 Pound
$3.39$1.70/lb
Lea & Perrins Worcestershire Sauce, 10 Ounce
$5.59$0.56/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Garlic Powder, 2.4 Ounce
$7.99$3.33/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Melissa's Fresh Peeled Garlic, 6 Ounce
$4.99$0.83/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Green Zucchini, 0.33 Pound
$0.82 avg/ea$2.49/lb
L&B Fresh Trimmed Sweet Corn, 4 Each
$6.99$1.75 each
Fresh Green Asparagus, 1.25 Pound
$8.74 avg/ea$6.99/lb
Green Onions Bunched, 1 Each
$1.49
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
L&B Greek Oregano, 0.6 Ounce
Deal
$4.49 was $4.99$7.48/oz
Our Family Diced Tomatoes, 14.5 Ounce
$1.49$0.10/oz
Directions
To make the peach BBQ sauce:
- Melt 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.
To make the chicken:
- Heat 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 read thermometer inserted into the thickest part of the meat registers 165 F.
To make the 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. Cook 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.