In college, I had Georgian friends who always raved about their cuisine and it made me always want to go to Georgia and try it. When I was in Prague I was so excited to find a Georgian restaurant next door to my favorite Hemingway Bar, but it was closed for the days I was there and I figured it was a sign I should just wait until I get the chance to go to Georgia. But as I was working with women in Georgia who know my love for cooking, they sent me some recipes that I needed to try at home. I was excited to make this garlic chicken and was intrigued at the ingredients it called for. So I gave it a shot and it was one of the best chicken dishes I have ever had in my life!



1 3 1/2-pound chicken, spatchcocked

Sea salt

Freshly ground black pepper

2 tbsps grapeseed oil

2 tbsps unsalted butter

10 cloves garlic

1 large jalapeño pepper, chopped

1/2 cup water

1/4 cup whole milk



Preheat oven to 400 F;

Season spatchcocked chicken with salt and pepper;

Heat oil and butter in large cast-iron skillet over medium heat;

Add the chicken skin side down and cook about 10 minutes;

Flip and cook about 7 minutes on the other side;

In the meantime, combine the garlic, water, milk, jalapeno and a pinch of salt in a food processer until smooth and well blended;

Turn the chicken over one more time, skin side up and pour the sauce evenly over the entire chicken;

Place it in the oven and cook until the chicken's internal temperature at a thick part of the breast or thigh away from the bone reaches 165 F, about 20-30 minutes. I would reccomend spooning the sauce over the chicken half way through.;

Remove and let cool before serving on a bed of roasted vegetables or with potatoes/bread!