It was only a matter of time before we took our chicken from the roasting pan and plopped it on the grill (now that it's no longer banished to the balcony). This was a heavenly homecoming summer-time feast, complete with herby yogurt for dipping the chicken and a walnut-tapenade/hummus for the grilled asparagus. We thank Jamie Oliver for the spatchcocked chicken on the grill idea. The asparagus we stole from A16's cookbook. (And I dare you to ask your American butcher to "spatch-cock" your whole chicken. After the blank stare, just tell him to cut the chicken open down the spine so that it will lay flat on the grill).
For the chicken marinade:
- a small bunch of summer herbs (marjoram, oregano, parsley, etc)
- olive oil
- juice from one lemon
- salt and pepper
For the chicken:
- 1 small spatchcocked chicken, about 3.5 lbs.
- Sea salt and pepper to taste
- 1 lemon
- 1 cup Greek yogurt
- another small bunch of summer herbs (marjoram, oregano, parsley, etc)
1. Slash the chicken legs about 1/2 inch deep in a few places.
2. Combine the marinade ingredients and rub all over the chicken. Marinate for about 30 min.
3. Place the chicken on the grill, skin side down. Once it's golden and begins to crisp, about 4 minutes, turn the chicken over, place a whole lemon on the grill next to the chicken and cook for about 45-55 min.
4. Meanwhile, make the herby yogurt. Combine the yogurt, herbs, and salt and pepper, and let sit at room temperature.
5. Check for chicken for done-ness, and then take the chicken off the grill, and let it rest for 5 min.
6. Cut the roasted lemon in half, and squeeze some juice into the herby yogurt and serve!
For the Asparagus:
- Extra Virgin Olive Oil
- A bunch of large Asparagus
- Kosher salt
- 1 block of Parmesan or similar cheese for grating
- You'll be using your oven AND your grill!
For the Walnut "Crema":
- Kosher Salt
- 3/4 cup walnuts
- 1/4 cup olive oil
- 2 T red onion, diced
1. To make the walnut crema, bring a pot of salted water to a boil. Add the walnuts and blanch for about 8-10 min, or until tender in the middle. Drain the walnuts, reserving 1/4 cup of the liquid. Set aside.
2. In a saute pan, heat some olive oil over medium heat. Add the onion and some salt and sweat for about 7 minutes, or until golden brown and tender. Remove from heat.
3. In a food processor, combine the onion, walnuts, and reserved cooking liquid and process until creamy. Taste for seasoning. With the processor running, add the olive oil, processing until creamy. It should have the consistency of hummus. Adjust ingredients to achieve this consistency. Cover and keep at room temperature.
4. To make the asparagus, preheat the oven to 500 degrees, and lightly coat a baking sheet with olive oil. Trim off the tough stems of the asparagus and spread them out on the baking sheet. Season with kosher salt and coat each spear with olive oil.
5. Roast the asparagus for about 8 minutes, then transfer to the grill and continue cooking for about 6 minutes, or until tender and charred around the edges.
6. To serve, spoon the crema evenly on a plate, and then arrange the asparagus spears on top. Sprinkle with grated Parmesan/Pecorino cheese and a drizzle of olive oil. Serve immediately!