Serves 4
Grilling a whole chicken can be intimidating, but removing the backbone and pressing the bird flat makes it easier to maneuver on the grill and gives you a more uniform shape that is easier to cook. In this recipe, the spice-rubbed bird is paired with an addictive charred relish that can also be prepared on the grill. Our soft dates add a touch of sweetness that is an unexpected and delicious counter note to the smoky broccolini, tangy lemon, and sharp heat of the chile.
Ingredients:
- One 4- to 5-pound whole chicken, backbone removed (see Note)
- Kosher salt and freshly ground black pepper
- 2 Tablespoons aleppo-style pepper
- 3 large garlic cloves, finely grated
- ½ cup (8 Tablespoons) olive oil, plus more as needed
- 1 large lemon
- One small bunch broccolini, trimmed and halved lengthwise if thick
- 8 Rancho Meladuco medjool dates, pitted and chopped
- 1 Fresno pepper, thinly sliced
- 1 Tablespoon chopped fresh oregano leaves, plus more leaves for garnish
- Flaky sea salt, for sprinkling
Set a rack in a rimmed baking sheet. Place the chicken breast side up on a cutting board and, using the heel of your hand, press down firmly to flatten the breast bone. Season the chicken all over with salt and black pepper and transfer to the baking sheet. Refrigerate, uncovered, for at least 8 hours and preferably overnight.
Remove the chicken from the refrigerator. In a small bowl, combine the aleppo pepper with 2 finely grated garlic cloves and 2 tablespoons of the olive oil. Zest the lemon into the bowl and mix to combine. Rub the aleppo mixture all over the chicken and let sit at room temperature for 1 hour. Thinly slice the zested lemon and remove any seeds. Transfer to a small bowl and drizzle with 1 tablespoon of the olive oil; toss to coat.
Prepare your grill for indirect grilling over medium-high heat (about 450°F; for a charcoal grill, bank the coals on one side of the grill; for a gas grill, leave one or two burners off).
Place the chicken skin side down over indirect heat, cover and grill, rotating as needed, until the skin is evenly browned and beginning to char, about 20 minutes. Flip the chicken and continue to cook, covered, until the skin is deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breast registers 160°, 20 to 25 minutes. Transfer the chicken to a rimmed baking sheet and let rest while you finish grilling.
Carefully arrange the lemon slices and broccolini over direct heat and grill, turning, until the lemon is charred and juicy and the broccolini is charred and crisp tender, 5 to 7 minutes. Transfer to a cutting board and chop the lemon and broccolini and transfer to a medium bowl. Add the dates, Fresno pepper, chopped oregano, the remaining finely grated garlic clove and the remaining 5 tablespoons of olive oil. Season the relish with salt and pepper and toss to coat.
Carve up the chicken into eight pieces and arrange on a platter. Spoon some of the charred relish over top, passing the rest alongside. Sprinkle with flaky sea salt and garnish with some fresh oregano leaves. Enjoy!
NOTE To remove the backbone on your chicken, sit the chicken on its butt facing away from you. Using a sharp chef knife, cut down along both sides of the spine. Lay the chicken flat on a cutting board breast side up. Alternatively, you can ask your butcher to do this for you!
Recipe & photos: Julia Heffelfinger @juliaheff