Make a sensational summer meal featuring our Block & Blade Peruvian Spatchcock Chicken and a tasty grilled tomato salad that pops with fantastic flavor. Simply mix grilled tomatoes with extra virgin olive oil, balsamic vinegar, goat cheese and fresh basil to serve alongside the grilled chicken – so good!
Serves: 4
Difficulty: Easy
Prep time: 5 minutes
Cook time: 45 minutes
Diet: GF
Ingredients
Peruvian Spatchcock Chicken
3 lb Peruvian Spatchcock Chicken (from your MoC Meat Department)
pinch salt and pepper, to taste
Charred Tomato Salad
30 cherry tomatoes, multi-colored if desired
3 T extra virgin olive oil
2 T balsamic vinegar
1/3 c goat cheese, cold, (or sub fresh mozzarella)
2 T fresh basil, rough chopped
heavy pinch salt and pepper, to taste
Steps
Peruvian Spatchcock Chicken
Preheat grill on hot side and cool (indirect heat) side. Place chicken cut-side down over high (direct) heat side of grill, laying out flat. Cover and cook until marked well, 5 min. Flip chicken and cook 5 min to mark. Move to indirect-heat side of grill, lower heat to medium, close lid and cook to 165° internal temp, approx. 20 min more. Remove from grill. Let chicken rest 10 min before cutting and serving. Season with pinch salt and pepper, as desired.
Charred Tomato Salad
Place cherry tomatoes on hot grill, turning often until blistered and beginning to pop, approx. 3 min total. Transfer to serving bowl. Add remaining ingredients to bowl, toss gently and serve immediately.
Variations: Add finely chopped chives or diced cucumber to salad.
