Grilled Spatchcocked Chicken with Celery, Fennel and Apple Bread Salad

featured in Recipes

kenyonteam

Grilled Spatchcocked Chicken with Celery, Fennel and Apple Bread Salad

Brushed with a citrus and thyme glaze, this grilled chicken is crispy, moist and tender. It’s served with a grilled bread salad that’s fresh and flavorful.

Nov 25 - 1hr 10m cook

Prep time:

20m

Cook time

1hr 10m

Total time

1hr 30m

Makes

4pp

Ingredients
Instructions

Grilled Spatchcocked Chicken:

whole chicken

1 (3lb)

olive oil

2 tbsp

lemon zest

1 tbsp

lemon juice

2 tbsp

orange zest

1 tbsp

orange juice

2 tbsp

finely chopped fresh thyme

2 tbsp

garlic, minced

2 cloves

salt and pepper

1 tsp each

brown sugar

1 tsp

Bread Salad:

rustic Italian bread

5 slices

olive oil

1/4 cup

cider vinegar

2 tbsp

grainy mustard

1 tsp

large shallot, thinly sliced

salt and pepper

1/2 tsp each

radicchio, thinly sliced

2 cups

thinly sliced fennel bulb

2 cups

celery, thinly sliced

2 stalks

apple, cored and thinly sliced

cup walnuts, toasted

1/3 cup

Grilled Spatchcocked Chicken: Using kitchen shears, cut chicken along each side of backbone; remove backbone. Turn chicken breast side up; press firmly on breastbone to flatten.

Whisk together oil, lemon zest, lemon juice, orange zest, orange juice, thyme, garlic, salt, pepper and brown sugar. Brush mixture all over chicken.

Add 1 cup water to drip tray on Kenyon Grill. Preheat grill to medium-high heat.

Place chicken, breast-side down on preheated grill. Cover and cook, turning occasionally, for 45 to 60 minutes or until meat thermometer inserted into thickest part of chicken thigh without touching bone reaches 165°F. Tent chicken with foil; let stand for 15 minutes.

Bread Salad: Preheat grill to high heat. Place bread slices on grill. Cook for 1 to 2 minutes per side or until grill marked and toasted. Let cool slightly; chop coarsely.

In large bowl, whisk together oil, vinegar, mustard, shallot, salt and pepper. Add bread, radicchio, fennel, celery, apple and walnuts; toss to coat well. Slice chicken; arrange on bread salad.

TIP

Top salad with shaved or grated Parmesan cheese if desired.

TIP

Garnish salad with fennel fronds or celery leaves.