Marinating a cut up whole chicken and grilling over medium high heat, finishing or held warm in the oven if needed. You’ll need to account for 4-6 hours for marinating time prior to cooking.

• 1 Oven Roaster Chicken cut up into 8 pieces****
• 1/2 C Extra Virigin Olive Oil
• 1/2 C Lemon Juice
• 2 Medium Sized Fresh Lemons
• 6-8 Cloves of Garlic
• 6-8 Sprigs of Fresh Rosemary
• 1 tbl Kosher Salt
• 1 tbl Freshly Cracked Black Pepper
• Gallon sized Zip Loc bag or large bowl/container

*** If you have never broken down a whole chicken, just purchase the bone in parts of a chicken already cut up - thighs, legs, breasts.

3 steps to this dish. Cook some pasta, char the corn on the grill, and blister the tomatoes. Mix that together in a cast iron pan with some ham, and finish the dish with crumbled feta cheese.

1. Place your corn on the hot grill and grill on all sides until corn is mostly charred. Remove from the grill and allow to cool.  Cut the kernels off the cob and set aside.
2. Add your pasta to the boiling water, stir, and cook until al dente, but don’t drain.
3. Add 3 tbs of olive oil to a large cast iron pan and heat until it begins smoking.
4. Add the ham and cook until the edges are crispy. Remove from pan and set aside.
5. Add more olive oil to the cast iron pan, keeping the heat on high. When it smokes again, add the whole cherry tomatoes. Once in the pan don’t move them around. We want them to get a nice char on one side - appx 2-3 mins.
6. Now, rotate the pan to stir the tomatoes, add a pinch of salt, and allow them to sit and continue to char.
7. Once the tomatoes have a nice char and the skins begin to peel away, lower the pan to medium heat and add your garlic. Stir in with the tomatoes.
8. Once mixed, add your charred corn and cooked ham to the pan. Mix it altogether well.
9. From the pot of cooked pasta, take 2 to 3, 6-8oz ladles of the hot cooking water and add to your pan of tomatoes and corn to create a pan sauce. Allow this to simmer and being to reduce.
10. Meanwhile, drain the pasta (keeping some of the cooking liquid aside just in case) and add hot pasta to the pan. Stir to mix well.
11. Season to taste with salt and pepper. Turn off heat.
12. Plate your pasta dish and top with crumbles feta cheese on top and around the pasta dish.
13. Top with sprig of fresh Basil and serve hot.

** - I like using Oscar Myer’s uncured deli ham found in the packaged meat section of your grocery store. The uncured ham provides a smoky flavor with less of the saltiness and/or additives. It looks and feels more like a prosciutto ham. If you are unable to find this, use pancetta instead.

Choose from pickles that you already have or expand your horizons and purchase a variety of pickles to chop for your own relish. You can use pickle chips, spears, or slices (though I prefer chips because you can get a nice consistent cut for your relish).

Chop all ingredients to a small, consistent dice and toss with the pickle juice. This can be prepared in advance and refrigerated - but serve at room temperature to get the most flavor. Enjoy!

Other combos:
Add honey for a more sweet relish
Add crushed red pepper or chopped jalapeño for a more spicy relish
Add fresh dill and lemon juice for a more acidic, bright relish

• 1 tbl Paprika
• 2 tbl Kosher Salt
• 3 tbl Brown Sugar
• 1/2 tbl Ground cumin
• 1/4 tbl Cayenne Pepper
• 1/2 tbl Chili Powder
• 1/2 tbl Granulated Garlic
• 1/2 tbl Gr Mustard Seed
• 1 tbl Smoked Paprika
• 1/2 tbl Gr Black Pepper

Mix all ingredients well. Store in a plastic container with lid or ziplock baggie.