Grilled Spatchcock Chicken, Romesco Sauce– Alison Mountford

By Alison Mountford, contributing chef, for RINewsToday

Active Time– 15

Overall Time– 60

Serves– 6

ABOUT– Romesco sauce is enjoyable to make with fresh charred peppers or utilize a container of roasted red peppers. You can ask the butcher to eliminate the foundation from the chicken or attempt it yourself! It cooks more uniformly in this manner, and it is simple to serve.



3.5-5 pound chicken (back bone got rid of– aka spatchcock)

1 Tablespoon kosher salt

1 teaspoon black pepper (to taste)

1 tablespoon paprika

1 Tablespoons Bonus Virgin Olive Oil


2 red bell peppers

4 tomatoes

1 piece of bread

2 cloves garlic

4 Tablespoons Bonus Virgin Olive Oil

1/2 cup sliced almonds

1/2 teaspoon kosher salt

2 Tablespoons sherry vinegar

1/2 cup fresh parsley


Prepare an outside grill to medium-high heat.


Sprinkle the chicken on both sides with 1 1/2 teaspoons of kosher salt and split black pepper (to taste), and 1 teaspoon of paprika. Drizzle about 1 teaspoon of olive oil over the chicken on both sides and rub it in. Press the chicken, on the skin side, to break the breastbone so it lays flat!

Location the chicken skin side down and set up the legs so it lays flat, and the skin side is touching the grates; cook with the cover closed for about 10 minutes. Turn heat to low or move chicken to indirect heat if utilizing charcoal.

Turn and turn the entire chicken every 10 minutes approximately for even cooking. It’s done when the thickest part reaches 165 degrees F; about 40-50 minutes, depending upon the side of the chicken. Skin will be deeply golden and crispy.


Location the entire peppers and tomatoes on the grill, turn sometimes, up until they’re softening and charred in areas; about 5 minutes.

Peel a few of the charred skin if required, eliminate the seeds from the peppers and put them into a mixer. Put the tomatoes in whole. Tear the bread and include it. Include the remainder of the active ingredients and mix up until it’s smooth and constant, however it will have a coarse texture. Include a tablespoon of water, approximately, if required to mix. Taste and include more salt if required.


Let the chicken rest for 5-20 minutes, then sculpt. Serve with sauce and garnish with more sliced parsley.

Leftovers will keep in the refrigerator for 6 days. The sauce can be frozen if you have excessive. It likewise tastes fantastic stirred with mayo on a sandwich, or over roasted potatoes or eggs.

PDF download to print here:


Chef Alison Mountford is the creator of Ends+ Stems– which is a meal preparation subscription and dish site to decrease food waste. “Chef Alison” likewise hosts a series of online courses for simpler weeknight meals and feeding choosy eaters with less tension. Alison started in 2005 as an individual chef and catering service in San Francisco however she just recently returned house to Rhode Island!

She is enthusiastic about assisting households consume well together, with less aggravation. Alison is typically employed as a speaker to share about family food waste, feeding hectic households, and sustainability in the kitchen area; she’s appeared sometimes on The Rhode Program and other podcasts and webinars.

Alison is likewise the marketplace Organizer at Hope & & Main– Rhode Island just cooking incubator– where she enjoys assisting brand-new food organizations broaden their social networks, brand name, and boost sales at the farmer’s markets!