Spatchcocked Deviled Chicken
Ingredients:
For Chicken:
- 1 3-1/2 pound chicken (or 1 whole broiler-fryer, cut into parts)
For Deviled Marinade:
- 1/4 cup Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Warm Orange-Thyme Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup orange juice
- 2 teaspoons Dijon mustard
- 2 teaspoons white wine vinegar
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions:
- Using poultry shears or sharp knife, split the chicken along the
backbone, leaving the breastbone intact, a preparation technique known as
spatchcocking. Flatten the chicken by pressing down on it firmly. In a
shallow, glass baking dish, mix together all ingredients for the marinade.
Add chicken, rubbing marinade over entire surface. Cover the dish with
plastic wrap and refrigerate for 20 minutes or up to 1 hour.
- While chicken is marinating, prepare coals for the grill. Grill chicken
over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in
the thickest part of the thigh registers 170 degrees F. Discard remaining
marinade. While chicken is grilling, whisk together all ingredients for
vinaigrette in a small, glass or nonstick saucepan.
- Transfer the grilled chicken to a cutting board and let cool for 5
minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken
and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass
vinaigrette separately.
Recipe and photograph is courtesy of
National Chicken
Council used with permission.
Chicken Recipes