Hickory Grilled 1/2 Roast Chicken with a Smoky Ratatouille Recipe
- A delicious recipe that also makes a great centerpiece.
Ingredients
- 4 ½ chickens
Marinade
- 1 ¼ c. olive oil
- 1⁄3 c. Wright’s Hickory Seasoning
- ½ c. Regina White Wine Vinegar
- 2 tbsp. fresh thyme, chopped
- ½ c. fresh basil, chopped
- 2 tbsp. oregano, dried
- 1 medium red onion, chopped
- 4 cloves garlic
- 1 tbsp. Kosher salt
- 2tsp. black pepper
Ratatouille
- 1 ½ c. zucchini, deseeded and sliced
- 1 ½ c. yellow squash, deseeded and sliced
- 1 ½ eggplant, skin-on and cubed
- 1 c. red onion, medium diced
- 1 c. bell pepper, medium diced
- 4 cloves garlic, sliced
- 6 plum tomatoes, deseeded and medium-diced
- 2 tbsp. Wright’s Hickory Seasoning
- 3 tbsp. extra virgin olive oil
- 2 tbsp. basil, fresh, chiffonade
- 2 tsp. thyme leaves, chopped
- Salt and pepper
Directions
Marinade
- In a food blender or a food processor add all ingredients except olive oil. While blending slowly drizzle in olive oil until all incorporated.
- Completely cover chicken in marinade (reserve 1/4 cup marinade for service) and let marinade for at least 4 hours or overnight.
- Grill Chicken skin side down for 3-5 minutes until nicely browned, flip and grill for an additional 3 – 5 minutes. Place on a rack and roast for 15 minutes or an internal temp of 165*.
Ratatouille
- In a large sauté pan add olive oil and sauté garlic, onions, and peppers.
- Next, add zucchini, yellow squash, and eggplant and continue to sauté until veggies start to soften.
- Add tomatoes and Wright’s Hickory Seasoning and allow to cook until tomatoes start to breakdown.
- Finish with basil, thyme, and adjust seasoning.
Tips
Split chicken at leg joint and perch breast atop of leg and thigh and spoon ratatouille over center. Drizzle approx 1 tablespoon of marinade over chicken before serving.
