Sicilian Herb Chicken w/ Charred Pineapple-Olive Tapenade
Spatchcock chicken grilled to perfection and topped with a sweet and briny rough-cut tapenade.
Total Time: 3 hours
Servings: 10Ingredients
Sicilian Herb Chicken
1 cup olive oil
½ cup garlic, chopped
¼ cup lemon juice
2 Tbsp lemon zest
2 Tbsp red chili flakes
2 sprigs rosemary
4 Tbsp salt, divided
2 ea whole chicken, spatchcock cut
2 ea potatoes, sliced thin
Pineapple-Olive Tapenade
½ cup black olives, chopped
½ cup green olives, chopped
2 Tbsp rosemary, chopped
1 cup DOLE® Tropical Gold® Pineapple Wedges, grilled then rough chopped
2 Tbsp Italian parsley, chopped
1 Tbsp black pepper
½ cup olive oil
1 tsp lemon juice
Directions
Sicilian Herb Chicken
- In a small bowl combine olive oil, garlic, lemon juice, lemon zest, chili flakes, rosemary and salt.
- Pour over chicken and marinate for 2 hours.
- Grill chicken over 350-degree grill for 45 minutes or until fully cooked. Allow to rest for 10 minutes.
- Fry potatoes in deep fryer for 5 minutes. Drain on paper towel and salt while hot.
Pineapple-Olive Tapenade
- In a bowl combine all ingredients for tapenade and stir well.
To Serve:
- Quarter chicken and top with tapenade. Serve with crispy fried potatoes on the side.
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