Summer in Ventura County means a plethora of fresh produce at every market, farm stand and backyard garden. The warmer temperatures typically leave us craving light, bright foods that give the body energy and have cooling effects. This salsa contains both tomatillos and grapes and adds that brightness to an easy to grill chicken.
Ingredients
- 2 dried Guajillo chile peppers, rehydrated in warm water and drained
- ¼ cup ground annatto seeds
- 2 tablespoons orange zest
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon dried Mexican oregano
- 4 garlic cloves
- 1 cup blended oil
- 1 spatchcock* chicken (2½ to 3½ pounds)
- 1½ pounds tomatillos
- ½ large white onion
- 2 cups seedless green grapes on the stem (easier to grill)
- 2 cloves garlic
- ½ cup cilantro leaves and stems, chopped
- 1 tablespoon fresh lime juice
- 1 jalapeño, stemmed, seeded and chopped
- Salt and pepper to taste
Preparation
For the marinade:
Place all marinade ingredients in a blender and purée until smooth.
Spread paste over the chicken and allow to marinate for at least an hour (overnight for best results).
For the Salsa:
Preheat grill to a medium-high temp.
Lightly char the tomatillos, white onion and grapes on the grill.
Place all other salsa ingredients along with the charred tomatillo, onion and grapes (removed from the stem) in food processor and purée.
Season with salt and set aside.
For the Chicken:
Season the chicken with salt and pepper and grill, bone side down for around 12–15 minutes with grill lid closed. Flip the chicken and finish cooking, skin side down, until the chicken reaches an internal temperature of 165°F, about 10–15 minutes more. Rest the chicken for a few minutes, then serve along with the salsa.
* To spatchcock a chicken: Using good-quality kitchen shears or a chef’s knife, cut along the spine from neck to tail. Flip the chicken so that the breast faces up and press until flattened.
