CAPUTO’S SPICY CHICKEN with FRESH BERRY SAUCE

INGREDIENTS

2 cloves garlic, minced and mashed to a paste
2 T fresh thyme, chopped
2 t salt
2 t red pepper flakes
1 3 to 4 lb. chicken, butterflied (see below)

BERRY SAUCE
3/4 cups blackberries
3/4 cups raspberries
1 T fresh parsley, finely chopped
1 T fresh basil, finely chopped
1 1/2 T balsamic vinegar
3/4 t sugar

PREPARATION

Preheat oven to 375 degrees or barbecue grill to medium. Combine garlic, thyme, salt, and red pepper flakes in a bowl, mash together into a paste. Starting at the neck end of the chicken, slide fingers under the skin of breasts and upper legs and thigh, loosening the skin. Spread herb mixture under skin in those places. If using barbecue grill place chicken skin side down on grill and cover, turning after about 30 minutes, repeat on other side. If cooking in oven, place skin side up, uncovered for about 60 minutes. If skin starts getting to dark cover with foil until done.

Berry sauce
Meanwhile, mash the berries in a bowl with a fork until smooth. Add remaining
ingredients and let marinate at room temperature for at least 30 minutes.
When the chicken is done, serve with the sauce.
To butterfly the chicken, use kitchen shears to cut out the backbone. Then using a paring knife, make a cut into the top and center of the breast bone, remove the breast bone. Open chicken up and press down on the breast section, flattening out the chicken.

Tony Caputo’s Market & Deli, 314 West 300 South, Salt Lake City. 531-TONY
www.caputosdeli.com