Spatchcocked Deviled Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 1/2 lbs chicken (or 1 whole broiler-fryer, cut into parts)
• 1/4 cup dijon mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 1/4 cup orange juice
• 2 teaspoons dijon mustard
• 2 teaspoons wine vinegar
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
• 2 flatten the chicken by pressing down on it firmly.
• 3 in a shallow, glass baking dish, mix together all ingredients for the marinade. add chicken, rubbing marinade over entire surface.
• 4 cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
• 5 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.
• 6 discard remaining marinade.
• 7 while chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
• 8 transfer the grilled chicken to a cutting board and let cool for 5 minutes.
• 9 over low heat, warm vinaigrette, whisking well.
• 10 carve the chicken and pour vinaigrette into a gravy pitcher. serve chicken warm and pass vinaigrette separately.