Before we start, Reggie is feeling much better and back in action, thank you for sending so much love and so many tips on keeping her tired while we couldn’t walk her.
To the food! This is the recipe that will make people think you have your life significantly more together than you do.
The pesto is the real star here and was inspired by the lemon pesto at Trader Joes that I’ve seen buzzing around. I haven’t tried it and I can’t get a TJ’s so I took matters into my own hands. Blending a whole lemon, pith and all may sound unhinged until you taste it. It is agressively citrusy, a little bitter in the best way, and deeply savory from the parmesan. It’s almost like a very sour caesar dressing.
And it goes on pretty much anything you’re throwing on the grill this summer. Asparagus, zucchini, halloumi, fish, bread, your finger. Make a batch and keep it in the fridge all week. It’ll make Tuesday feel a lot more sorted than it has any right to ;) It takes 5 minutes to make, goes under the chicken skin before the grill, and then on everything else when it comes off. The chicken looks and tastes like you really thought it through, but the actual effort is shocking.
The finishers take it from a beautiful grilled spatchcocked chicken to a HOLY SH*T that looks incredible.
PS, got rained out while filming this one, hi Vancouver.
ENJOY!!!
TOTAL TIME: 1 hour
HANDS ON TIME: 30 minutes
SERVES:4
how do I spatchcock: remove the backbone so the chicken lays flat. Use kitchen shears to cut along both sides of the spine and remove it, then press down firmly on the breastbone until it cracks flat. Sometimes you can find them pre-done like this, or you can usually ask your butcher to do it if you’d rather not.
can I use chicken thighs instead?