Spatchcocked Deviled Chicken recipe

6 Servings
Chicken
American
Kid Friendly Summer Spring Fall Grill Advance Main Dish American Chicken Dinner

1 3-1/2 pound chicken (or 1 whole broiler-fryer, cut into parts)

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

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.


This Spatchcocked Deviled Chicken recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.

Tags: American Kid, Baking Dish, Chicken Dinner, Chicken Marinade, Chicken Recipe, Cup Olive Oil, Cup Orange Juice, Dijon Mustard, Dish Mix, Freshly Ground Black Pepper, Grill Chicken, Hot Coals, Poultry Shears, Pound Chicken, Recipe Software, Shallow Glass, Spring Fall, Summer Spring, Teaspoon Salt, White Wine Vinegar

This entry was posted on Tuesday, August 5th, 2008 at 8:06 am and is filed under Chicken, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.