SMOKY SPATCHCOCK CHICKEN GLAZED WITH CHILI-HONEY-GINGER, PILED OVER GRILLED PEACHES FOR SWEET-SPICY HARMONY.
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 4
INGREDIENTS:
Chicken & Peaches
- 1 whole chicken, spatchcocked
- 3 tbsp olive oil (for brushing chicken and peaches)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 ripe peaches, halved and pitted
Glaze
- 1 fresh chili pepper (red or green), finely sliced
- 1 thumb-sized piece fresh ginger, grated
- 1 large garlic clove, grated very fine on a microplane
- Zest and juice of 1 lime
- 2–3 tbsp honey
- 2 tbsp soy sauce
- Pinch of salt
METHOD
- Prepare the chicken: Preheat oven (or covered gas grill) to 400°F (200°C). Brush chicken with olive oil, season generously with salt and pepper, and roast skin-side up until nearly cooked through, 40–50 minutes (internal temp 160–165°F / 71–74°C).
- Make the glaze: In a small saucepan, combine chili, ginger, honey, soy sauce, lime zest and juice. Bring to a boil and reduce until slightly syrupy (5–7 minutes). Remove from heat, then microplane the garlic directly into the glaze. Stir well and taste — adjust with a pinch of salt if needed.
- Glaze the chicken: Brush chicken with glaze, return to oven for 5 minutes to set. Remove, glaze again, and rest 10 minutes before chopping.
- Grill the peaches: Brush peach halves with olive oil, season, and grill cut-side down for 2–3 minutes until charred.
- Serve: Arrange grilled peaches on a platter, pile chicken on top, drizzle with glaze.
By Laurent Dagenais