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Grilled Spatchcock Chicken with Summer Ratatouille

Serves: 8
Prep Time: inutes
Cook Time: inutes
Total Time: inutes

Whole, Spatchcock chicken is basted with a fresh, homemade peach BBQ sauce and barbecued to a crispy exterior and juicy interior. It’s a delicious centerpiece to your next summer barbecue. And for the perfect complement, summer ratatouille is made with fresh seasonal vegetables and stewed to tender perfection. It’s a meal that you will want to share with your family and friends!



Peach BBQ Sauce

  • 1 TB Butter
  • 1/4 Medium Yellow onion, diced
  • 2 Medium Peaches (nectarines or thawed peaches can be substituted), peeled and chopped
  • 1 cup Ketchup
  • 1/4 cup Apple cider vinegar
  • 3 TB Brown sugar
  • 1 TB Worcestershire sauce
  • 1 tsp Salt
  • 1/2 tsp Garlic powder


  • 2 TB Olive oil
  • 1 Medium Red onion, chopped
  • 3 Cloves of garlic, minced
  • 1 tsp Salt
  • 1/2 tsp Freshly ground pepper
  • 2 Large Red bell pepper, seeded and chopped
  • 1 Large Zucchini, chopped
  • 4 Ears of corn, kernels removed
  • 1 Bunch Asparagus, cut into 2-in pieces
  • 3 Scallions, sliced thinly
  • 1 TB Chopped fresh thyme
  • 1/2 tsp Dried oregano
  • 1 14.5 oz Can of diced tomatoes



  1. Preheat grill to medium high heat and brush the grates with oil. Season the chicken with salt and pepper.
  2. Grill the chicken skin side down for 5 minutes until lightly charred. Flip the chicken over, brush with the peach bbq sauce and reduce heat to low. Continue to grill for 40-45 minutes, while occasionally basting with the bbq sauce, until the chicken is cooked through and an instant thermometer inserted into the thickest part of the meat registers 165°F.

Peach BBQ Sauce

  1. Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 2-3 minutes until softened. Add the peaches and cook for 5 minutes.
  2. Add the ketchup, apple cider vinegar, brown sugar, worcestershire sauce, salt and garlic powder to the saucepan. Bring to a boil and then simmer over low heat for 10 minutes.


  1. Meanwhile, while the chicken is grilling heat oil in a large skillet over medium heat. Add onion and cook for 3 minutes. Add garlic, salt and pepper and cook, stirring frequently, for 1 minute.
  2. Add the bell peppers, zucchini, corn, asparagus, scallions, thyme and oregano to the skillet. Cooke for 4-5 minutes until the vegetables begin to soften. Add the diced tomatoes and adjust seasoning to taste. Bring to a simmer and reduce heat to low. Simmer, stirring occasionally, for 20-30 minutes until vegetables are soft and stew-like. Serve with grilled chicken.

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