Grilled Spatchcocked Chicken with Summer Herbs and Serrano Plum Drizzle

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 grilled spatchcocked chicken, which shortens cooking time, the marinade helps to tenderize 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.

This collection originally appeared on alive.com as “Grilled Spatchcocked Chicken with Summer Herbs and Serrano Plum Drizzle.”

Grilled Spatchcocked Chicken with Summer Herbs and Serrano Plum Drizzle

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Servings

6

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Ingredients

Chicken

• 1/2 cup plain Greek yogurt
• 2 Tbsp extra-virgin olive oil
• 3 garlic cloves peeled and crushed
• 2 Tbsp fresh finely chopped sage
• 1 Tbsp fresh finely chopped rosemary
• 2 Tbsp fresh thyme leaves
• 1/4 cup fresh finely chopped parsley
• 1/2 tsp sweet smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt divided
• 9.5 lb Whole Chicken spatchcocked

Plum drizzle

• 3 black plums pits removed and diced
• 1/4 serrano pepper
• 1 Tbsp tomato paste
• 1 Tbsp sherry vinegar
• 1 Tbsp honey
• Pinch salt

Ingredients Chicken 1/2 cup plain Greek yogurt 2 Tbsp extra-virgin olive oil 3 garlic cloves peeled and crushed 2 Tbsp fresh finely chopped sage 1 Tbsp fresh finely chopped rosemary 2 Tbsp fresh thyme leaves 1/4 cup fresh finely chopped parsley 1/2 tsp sweet smoked paprika 1/2 tsp black pepper 1/2 tsp salt divided 9.5 lb Whole Chicken spatchcocked Plum drizzle 3 black plums pits removed and diced 1/4 serrano pepper 1 Tbsp tomato paste 1 Tbsp sherry vinegar 1 Tbsp honey Pinch salt

Servings 6 Print Recipe

Instructions

1. 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.
2. When ready to cook, preheat oven to 425 F . 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. Alternately, heat outdoor grill to 400 F . 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.
3. 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.
4. 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.