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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

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Prep time:

20m

Cook time

1hr 10m

Total time

1hr 30m

Makes

4pp

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
1
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
1
cup walnuts, toasted
1/3 cup
1
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.
2
Whisk together oil, lemon zest, lemon juice, orange zest, orange juice, thyme, garlic, salt, pepper and brown sugar. Brush mixture all over chicken.
3
Add 1 cup water to drip tray on Kenyon Grill. Preheat grill to medium-high heat.
4
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.
5
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.
6
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.

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