Glazed Spatchcock Chicken with Kale Pesto

Posted In: Recipes

Ingredients

  • 1 Whole Chicken
  • 1 Kale, stem removed (in Charleston, our farmers grow beautiful Red Russian kale which is my preferred.
  • 1 bunch Italian flat leave parsley
  • ½ cup pine nuts, almonds, or cashews (whatever is on hand!)
  • ½ cup olive oil
  • 2 each cloves garlic
  • 2 oz parmesan
  • 2 T Butter
  • TT Red Clay Spicy Peach Honey
This recipe essentially is a "how-to" tutorial for THE most flavorful chicken straight from our own Chef Geoff. The kale pesto adds the best of the best garlicy, nutty taste that melts onto the chicken and into your mouth!

Ingredients

  • 1 Whole Chicken
  • 1 Kale, stem removed (in Charleston, our farmers grow beautiful Red Russian kale which is my preferred.
  • 1 bunch Italian flat leave parsley
  • ½ cup pine nuts, almonds, or cashews (whatever is on hand!)
  • ½ cup olive oil
  • 2 each cloves garlic
  • 2 oz parmesan
  • 2 T Butter
  • TT Red Clay Spicy Peach Honey

Instructions

  1. Using scissors, cut out the spine of the chicken and flatten.
  2. Lightly salt the skin on a pan and set aside.
  3. To make the pesto, first blanch the kale in boiling, salted water fro roughly 20 seconds—it will be somewhat dependent on how young and tender the kale is.
  4. For more hearty, mature kale, increase cooking time. “Shock” in ice water.
  5. In a food processor, add in and pulse kale and parsley until finely chopped.
  6. Using a microplane, add in garlic and parmesan. Blend with nuts and drizzle oil in.
  7. For the chicken, pat dry the moisture on the skin.
  8. On a hot grill or in a cast iron, add oil and place chicken skin side down (putting a weight on top “al mattone” or “under a brick” style.
  9. When the skin is golden brown and crispy, flip, glaze with honey (add butter if in cast iron), and finish cooking until the chicken registers 160 degrees in the thigh.
  10. Remove from heat, and serve chicken on top of pesto. Drizzle with Spicy Peach Honey to finish. Blistered beans with hot honey, cashews, and chiles