Spatchcocked Chicken

Yield: 4 servings

Ingredients

• 1 whole chicken, cut into parts
• 1/4 cup + 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

Instructions

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.

Attribution

Source: National Chicken Association