Print Recipe

Spatchcocked Chicken



  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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.