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Spatchcock Chicken with Dried Cherry Panzanella Recipe

Dried cherries and a dark lager create a rich tangy and sweet panzanella that pairs perfectly with the crispy grilled chicken.

Christopher Cina Nov 18, 2016 - 4 min read

Spatchcock Chicken with Dried Cherry Panzanella Recipe Primary Image

The technique of spatchcocking a chicken—removing the backbone and then flattening the chicken—helps the chicken cook faster and exposes more skin to direct heat. Here, dried cherries and a dark lager create a rich tangy and sweet panzanella that pairs perfectly with the crispy grilled chicken.

Active preparation time: 35 minutes
Total time: 1 hour, 40 minutes
Serves: 5–6

1 whole chicken, 4–5 lb (1.8–2.3 kg)
1 lemon, juiced and zested
2 Tbs garlic, minced
1¼ cup (10 fl oz/296 ml) olive oil, divided
1 cup dried cherries
1 cup (8 fl oz/237 ml) Guinness Black Lager
1 loaf sourdough bread
¼ cup (2 fl oz/59 ml) red wine vinegar
1 Belgian endive, sliced
1 lb (454 g) mixed baby lettuces
1 cup radishes, sliced
Salt and pepper to taste

To remove the backbone from the chicken, turn the chicken breast side down on a worktable and using kitchen shears, cut along either side of the backbone to remove it. With the backbone removed, open the chicken like a book and flatten it.

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Combine the lemon juice, zest, garlic, and ¼ cup (2 fl oz/59 ml) of the olive oil in a medium bowl. Place the chicken in the bowl and turn over to cover it with the lemon oil. Refrigerate for 1 hour.

While the chicken marinates, combine the cherries and dark lager and soak for 1 hour.

Preheat the oven to 250°F (121°C). Tear the bread into large chunks and place on a sheet pan. Put the pan in the oven for 30 minutes.

Preheat the grill to medium high. Remove the chicken from the marinade and place it in a grilling basket such as Sur la Table’s Flexible Grill Basket. (You can grill the chicken without a grilling basket, but using one makes it much easier to manipulate the chicken on the grill.) Place the chicken on the grill.

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Cook, turning every 5–6 minutes, for 25 minutes or until a thermometer reads an internal temperature of 165°F (74°C). Remove the chicken from the grill and allow it to cool for 10 minutes. Cut the chicken into 6 pieces: 2 legs, 2 thighs, and 2 breasts.

Drain the cherries and reserve the beer. To make the vinaigrette, combine half the beer with the red wine vinegar. Whisk in the remaining 1 cup (8 fl oz/237 ml) of olive oil.

In a large mixing bowl, toss the bread chunks, endive, cherries, and vinaigrette. Add the baby lettuces and radish slices and toss well.

To serve, place the salad on individual plates and top with 1–2 pieces of the chicken.

Beer Suggestions: Black lager imparts flavors that go beautifully with the fruitiness of the cherries. Pair with the remaining Guinness Black Lager (Ireland) or try The Lost Abbey Red Poppy Ale (San Marcos, California), Ayinger Brewery Celebrator (Aying, Germany), and Wasatch Brewing Company Devastator (Park City, Utah).

Get 83 more new recipes (like this one) made with beer as well as successful cooking and pairing tips from Tired Hands Brewing and learn to brew with seasonal ingredients with beer recipes from Scratch Brewing in Craft Beer & Brewing Magazine®’s 2016 issue of Cooking With Beer. Order your copy today!

PHOTO: CHRISTOPHER CINA

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