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:
10

Ingredients

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

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

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.

Quarter chicken and top with tapenade. Serve with crispy fried potatoes on the side.