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GRILLED GREEN TEA CHICKEN AND PEACHES




Source of Recipe


Bigelow Tea Company


List of Ingredients





¾ cup (180mL) water
6 Bigelow Green Tea with Peach tea bags, remove teabag tags
1/3 cup (80mL) honey
1 teaspoon (5mL) freshly ground pepper
¼ cup (60mL) extra virgin olive oil
1 spatchcock chicken* (see below)
salt and freshly grounded pepper to taste
4 fresh peaches, halved and pitted

Recipe



Yield: Serves 4 - Prep Time: 10 minutes - Cook Time: 55-65 minutes

*Have your butcher remove the backbone from the chicken and spread the chicken flat. This is called spatchcocking which means butterfly.

In a small saucepan over medium high heat, bring water to a boil and add teabags, reduce heat and simmer for 10 minutes, reducing liquid by ¼. Stir in honey and ground pepper.
Preheat grill. Rub chicken with olive oil mixture and sprinkle lightly with salt and pepper.
Place chicken on barbecue bone side down, turn to medium low heat (or use "Indirect" cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover barbecue with lid and cook for 15 minutes, brush again with marinade, cook for another 15 minutes, turn over and brush with marinade and continue cooking and brushing for another 20 minutes. Check chicken with a meat thermometer which should read 140º-150ºF. Remove from heat.
Brush peaches with marinade and place cut side down grill. Grill for 2-3 minutes. Turn, brush with marinade and grill for another 1-2 minutes.
Carve chicken and serve with peach halves.


Nutritional Information Per Serving: 7.9 ounces (224.6g):


Calories 391.4

Total Fat 26.7g

Protein 6.4g

Carbohydrates 33.6g

Fiber 2.1g

Cholesterol 43.0mg

Sodium 26.9mg

Potassium 55.3mg