Spatchcock Curry Chutney Chicken & Grilled Nectarine Salad | Checkers

chutney

🥗Healthier: sugar-free chutney

💰Cheaper: homemade chutney

Homemade chutney can be made with pantry staples.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are usually more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric and cumin

Turmeric and cumin are often cheaper pantry staples.

Make the marinade by blending Simple Truth lactose-free yogurt with fresh coriander in a bowl.

Add Simple Truth chutney, curry powder, and a pinch of salt to the yogurt mixture.

Turn the chicken over onto its breast side and use scissors to cut on either side of the backbone.

Remove the backbone and save it for stock or broth.

Turn the chicken over and break the breastbone by applying weight to it.

Rub the marinade all over the spatchcocked chicken.

Prepare the nectarines by cutting them in half and twisting to separate.

Cut the nectarines into quarters and place them on the grill.

Place the chicken skin side down on the grill to get it crispy.

Add the nectarines to the grill alongside the chicken.

Cover the grill and cook for a few minutes before turning the chicken over to finish cooking.

Assemble the salad by placing fresh rocket on a platter, followed by the grilled nectarines.

Add salty feta cheese on top of the nectarines.

Sprinkle seeds and nuts over the salad for crunch.

Squeeze lime juice over the chicken and salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens