Balsamic Grilled Spatchcock Chicken with Peaches
This juicy balsamic-marinated spatchcock chicken is grilled using two-zone heat for tender meat and crispy skin, then topped with charred peaches, red onion, fresh basil, and a sweet-tangy honey balsamic glaze.
Servings: 6 servings
Ingredients
For the Balsamic Chicken Marinade
- ¾ cup Balsamic vinegar an inexpensive supermarket brand of balsamic vinegar works just fine.
- 3 tablespoons honey ,divided
- 1 tablespoon Dijon mustard
- 2 garlic cloves ,smashed
- 1 teaspoon fresh thyme leaves chopped or substitute ½ teaspoon dried thyme
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon freshly ground black pepper
- 5 tablespoons extra-virgin olive oil divided, plus more for serving
- 1 whole chicken about 3 pounds, spatchcocked
- ¼ teaspoon red pepper flakes
For the Grilled Peaches and Onion
- ½ pound ripe peaches nectorines, plums or a combination about 2 medium peaches), halved,
- ½ small red onion halved
- ½ cup fresh basil leaves torn
Instructions
Marinate the Chicken
- In a large bowl, whisk together the ¼ cup balsamic vinegar, 1 tablespoon honey, Dijon mustard, smashed garlic, chopped thyme, 1 teaspoon kosher salt, and ½ black pepper. Gradually whisk in the olive oil until smooth.
- Pat the spatchcocked chicken dry and add it to the marinade, turning to coat all sides. Cover and refrigerate for at least 1 hour or up to 6 hours.
Make the Honey Balsamic Glaze
- While the chicken marinates, combine ½ cup balsamic vinegar, 2 tablespoons honey, red pepper flakes, and ¼ teaspoon kosher salt in a small saucepan.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the glaze has reduced by about half and is thick and glossy, about 10 to 15 minutes. Set aside to cool.
Prepare the Grill
- Set up your grill for two-zone cooking with one hot side for direct heat and one cooler side for indirect heat.
- For a charcoal grill: Open bottom vent completely and place disposable pan on 1 side of grill with long side of pan facing center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Scatter 20 unlit coals on top of lit coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- For a gas grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 350 to 375 degrees.)
- Clean and oil the cooking grate.
Grill the Chicken
- Remove the chicken from the marinade and allow any excess marinade to drip off. Place the chicken on the cooler side of the grill, skin-side up. Cover and cook over indirect heat until the chicken is nearly cooked through.
- Move the chicken over direct heat, skin-side down, and grill for a few minutes until the skin is crisp and golden. Watch carefully for flare-ups.
- Cook until an instant-read thermometer inserted into the thickest part of the chicken breast registers between 155℉ and 160°F , about 35 to 50 minutes.
- Transfer the chicken to a cutting board or platter. Brush generously with the honey balsamic glaze and allow the chicken to rest before carving.
Grill the Peaches and Onion
- While the chicken rests, brush the cut sides of the peaches and onion with some of the honey balsamic glaze.
- Arrange the peaches and onion cut-side down on the hot grill. Grill until well charred and caramelized, turning once halfway through, about 4 minutes. Transfer to a plate and allow to cool slightly.
- Cut the peaches into quarters and slice the onion. Transfer both to a bowl and toss with a little more honey balsamic glaze.
To Serve
- Carve the chicken and arrange on a serving platter. Spoon the grilled peaches and onion over and around the chicken. Scatter torn fresh basil over the top and drizzle with a little olive oil.
- Serve with the remaining honey balsamic glaze on the side.