Grilled Half Chicken with Stone Fruit and Basil Pistachio Vinaigrette

Wildlife Seasonings Grilled Half Chicken with Stone Fruit and Basil Pistachio Vinaigrette

Recipe by Wildlife Seasonings Kitchen

Grilled half chicken rubbed with Rooster Untamed Rub, plated over grilled baby potatoes with charred stone fruit, cherries, red onion, and basil, finished with a bright basil-pistachio vinaigrette.

Ingredients

For the Chicken & Vegetables

• Half of one organic chicken, cut as small as possible
• 1 Tbsp+ Wildlife Seasonings Rooster Untamed Rub Add to Cart
• 3 halves stone fruit (peaches, nectarines, or apricots), grilled
• 4-6 fresh cherries, pitted and grilled
• Basil
• 5 baby potatoes, blanched and grilled
• 3-5 red onion rings, grilled

For the Vinaigrette

• 1 cup pistachios, minced
• 1/2 cup Champagne vinegar
• 1 cup olive oil
• 1/2 cup expeller-pressed pistachio oil
• 1 tsp Dijon mustard
• 1 Tbsp tarragon, chopped

Directions

Grilled Chicken

1. Season the chicken liberally with Wildlife Seasonings Rooster Untamed Rub.
2. Grill-mark the chicken on the presentation side, then finish in a convection oven.

Fruit

1. Oil the fruit halves and season lightly with Wildlife Seasonings Rooster Untamed Rub.
2. Grill the fruit until cooked through with visible grill marks.

Vinaigrette

1. Combine all vinaigrette ingredients and mix well.

Plate

1. Place the finished chicken on the plate.
2. Toss whole basil leaves, stone fruit, and grilled potatoes in a bowl with the vinaigrette.
3. Garnish the chicken with stone fruit, potatoes, and basil.
4. Drizzle additional vinaigrette around the plate.