Spatchcock chicken with marinated peach salad

Indulge in the exquisite blend of spatchcock chicken and marinated peach salad. A symphony of flavors awaits in this delectable culinary creation.

Ingredients:

• 1 stick unsalted butter, at room temperature
• 2 small garlic cloves, finely grated
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons honey
• 1 tablespoon finely grated horseradish
• 2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves
• Kosher salt
• Pepper
• 1/3 cup extra-virgin olive oil, plus more for brushing
• 12 chicken thighs (about 200g each)

Instructions:

1. Mix the softened butter with half of the minced garlic, 1 tablespoon of lemon juice, honey, horseradish, and chopped parsley in a medium-sized bowl. Season generously with salt and pepper.
2. Boil the parsley leaves in a small saucepan filled with salted water until they turn bright green, which should take about 1 minute. After boiling, drain the leaves and let them cool under running water. Use a blender to blend the parsley with 2 tablespoons of water, the remaining minced garlic, and 1 tablespoon of lemon juice until it becomes nearly smooth. While the blender is running, slowly incorporate the 1/3 cup of oil until well mixed. Season the parsley sauce with salt and pepper to taste.
3. Start the grill. Coat the chicken thighs with oil and season them with salt and pepper. Grill them over medium heat, flipping occasionally, until they develop charred spots and are just cooked through, which should take around 20 to 25 minutes. Use a brush to coat the chicken with the honey butter and continue grilling, rotating and basting, until they are glazed, approximately for 2 more minutes. Once ready, transfer the chicken to a serving platter or individual plates and accompany with the parsley sauce.

Summary:

• Calories: 4389 kcal
• Fat: 342 g
• Protein: 247 g
• Carbs: 86 g
• Potassium: 4010 mg
• Magnesium: 411 mg