Grilled Spatchcocked Chicken
Corn on the Cob & Cheesy Green Beans
Cooking time
45 minutes
Servings
4
Calories
1170 /serving
Spatchcock chicken is nice and flat for easy barbecuing. Mouths will water when it hits the table, alongside grilled ears of corn for handheld munching. More kid-friendly elements complete suppertime: buttery white rice, green beans sprinkled with cheese and lemon-garlic labneh.
We will send you:
- 1 Bone-in spatchcocked chicken (raised without antibiotics by Canadian farmers)
- 4 Ears of corn
- 1 Lemon
- 300g Green beans (or string peas)
- 15g Minced roasted garlic
- 320g White rice
- 60ml Labneh
- 25g Grana Padano (contains rennet)
Contains: Eggs • Milk
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 tbsp Butter
BBQ
Total Fat
60 g
Saturated Fat
21 g
Sodium
700 mg
Total Carb
96 g
Sugars
11 g
Protein
68 g
Fibre
6 g
Preparation
Grill the chicken
- Preheat the oven to 450°F. Heat the BBQ on medium-high, making sure to oil the grill first.
- Add the chicken*, skin-sides down, to the BBQ and grill, gently rotating occasionally, 20 to 25 min., until beginning to brown.
- Carefully flip, skin-sides up, and grill, gently rotating occasionally, 20 to 25 min., until cooked though.
- Transfer to a cutting board and let rest before slicing.
- Cut between the joints to separate the drumsticks, thighs and breasts.
Cook the rice
- Meanwhile, in a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat, add 2 tbsp butter and let sit, covered, for 5 min. Fluff the rice.
Grill the corn
- Meanwhile, toss the corn (shuck if necessary) with a drizzle of oil and S&P.
- Add to the BBQ and grill, turning often, 7 to 9 min., until tender and beginning to brown.
Mise en place
- Halve the lemon; juice ½ and quarter the remaining ½.
- Remove the stem ends of the green beans.
- In a medium bowl, combine the labneh, ½ the garlic, the lemon juice and S&P.
Roast the green beans
- On a lined sheet pan, toss the green beans with a drizzle of oil, the remaining garlic and S&P.
- Sprinkle with the cheese.
- Roast, 5 to 8 min., until crisp-tender.
Plate your dish
- Divide the rice between your plates.
- Top with the chicken and corn.
- Garnish with the lemon wedges.
- Serve the green beans and labneh on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
