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Spatchcocked Chicken


  • 1 whole chicken, cut into parts
  • 1/4 cup plus 2 teaspoons Dijon mustard, divided
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons garlic, minced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 2 teaspoons white wine vinegar
  • 1 teaspoon fresh thyme, minced


  1. Using poultry shears or sharp knife, split chicken along backbone, leaving backbone intact. Flatten chicken by pressing down firmly.
  2. In a shallow, glass baking dish, mix together 1/4 cup Dijon mustard, fresh parsley, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Add chicken, rubbing marinade over entire surface.
  4. Cover dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
  5. While chicken is marinating, prepare coals for grill.
  6. Place chicken on clean grill, discard remaining marinade.
  7. Grill chicken over medium-hot coals for 30 to 35 minutes, or until cooked throughout, when fork can be inserted with ease.
  8. While chicken is grilling, whisk together the olive oil, orange juice, 2 teaspoons Dijon mustard, white wine vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan.
  9. Transfer grilled chicken to cutting board; cool for 5 minutes.
  10. Over low heat, warm vinaigrette, whisking well.
  11. Carve chicken.
  12. Pour vinaigrette into pitcher.
  13. Serve chicken warm, passing vinaigrette separately.

Serves 4.

Source: National Chicken Association

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