Grilled Spatchcock Chicken With Summer Ratatouille

By Lunds & Byerlys

May 13, 2024

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. And for the perfect complement, summer ratatouille is made with fresh seasonal vegetables and stewed to tender perfection. It’s a meal that you will want to share with your family and friends!


SERVINGS

8

PREP TIME

20 min

COOK TIME

45 min

Ingredients for the chicken:

  • 1
    Bell & Evans Spatchcock chicken
  • 1
    tablespoon olive oil
  • 1
    tablespoon salt
  • 1/2
    teaspoon pepper

For the peach BBQ sauce:

  • 1
    tablespoon butter
  • 1/4
    medium yellow onion, diced
  • 2
    medium peaches, peeled and chopped
  • 1
    cup ketchup
  • 1/4
    cup apple cider vinegar
  • 3
    tablespoons brown sugar
  • 1
    tablespoon Worcestershire sauce
  • 1
    teaspoon salt
  • 1/2
    teaspoon garlic powder

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    To make the chicken: Heat grill to medium-high heat and brush the grates with oil. Season the chicken with salt and pepper.

  4. 4

    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.

Ingredients for the ratatouille:

  • 2
    tablespoons olive oil
  • 1
    medium red onion, chopped
  • 3
    cloves garlic, minced
  • 1
    teaspoon salt
  • 1/2
    teaspoon pepper
  • 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
    tablespoon chopped fresh thyme
  • 1/2
    teaspoon dried oregano
  • 1
    14.5-oz. can diced tomatoes

Directions

  1. 1

    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.

  2. 2

    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.

Recipe source: Bell & Evans Chicken

Additional Blog Posts

Buttermilk Biscuits

Baked Cod & Chorizo

Spinach & Artichoke Dip

Twisted Pizza Breadsticks
See all blog posts
  • No tags for this post.