Hickory Grilled 1/2 Roast Chicken with a Smoky Ratatouille

Hickory Grilled 1/2 Roast Chicken with a Smoky Ratatouille


4 ea 1/2 Chickens
1 1/4 c Olive Oil
1/3 c Wright’s Hickory Seasoning
1/2 c Regina White Wine Vinegar
2 Tbls Thyme fresh chopped
1/2 c Basil fresh chopped
2 Tbls Oregano dried
1 med. Red Onion chopped
4 cloves Garlic
1 Tbls Kosher Salt
2 tsp Black Pepper
1-1/2 c Zucchini deseeded and sliced
1-1/2 c Yellow Squash deseeded and sliced
1-1/2 c Eggplant skin-on and cubed
1 c Red Onion medium diced
1 c Bell Pepper medium diced
4 cloves Garlic sliced
6 ea Plum Tomatoes deseeded and medium diced
2 Tbls Wright’s Hickory Seasoning
3 Tbls Extra Virgin Olive Oil
2 Tbls Basil fresh chiffonade
2 tsp Thyme Leaves chopped
Salt & Pepper
Servings: 4 portions



In a food blender or a food processor add all ingredients except olive oil.

While blending slowly drizzle in olive oil until all incorporated.

Completely cover chicken in marinade {reserve 1/4 cup marinade for service} and let marinade for at least 4 hours or overnight.

Grill Chicken skin side down for 3-5 minutes until nicely browned, flip and grill for an additional 3-5 minutes.

Place on a rack and roast for 15 minutes or an internal temp of 165*.


In a large sauté pan add olive oil and sauté garlic, onions and peppers.

Next add zucchini, yellow squash and eggplant and continue to sauté until veggies start to soften.

Add tomatoes and Wright’s Hickory Seasoning and allow to cook until tomatoes start to breakdown.

Finish with basil, thyme and adjust seasoning.


Split chicken at leg joint and perch breast atop of leg and thigh and spoon ratatouille over center. Drizzle approx 1 Tbls of marinade over chicken before serving.