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Spatchcocked Deviled Chicken
Great grilled chicken with tasty vinaigrette that goes well with mixed greens.
Prep Time: approx.
30 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 65 minutes .
Makes servings.
Printed from fosterfarmsandnewmansown.net
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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
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
1 Foster Farms Whole Young Chicken
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Directions
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-1/4 cup Dijon mustard, 2 tablespoons chopped fresh parsley, 1 tablespoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
4. Add chicken, rubbing marinade over entire surface. 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. Discard remaining marinade.
6. While chicken is grilling, whisk together all ingredients for Warm Orange-Thyme vinaigrette in a small, glass or nonstick saucepan-olive oil, orange juice, 2 teaspoons Dijon mustard, white wine vinegar, minced fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
7. Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well.
8.Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.
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