Spatchcocked Chicken

Source: National Chicken Association

1 whole chicken, cut into parts
1/4 cup plus 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

Using poultry shears or sharp knife, split chicken along backbone, leaving backbone intact. Flatten chicken by pressing down firmly. 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. Add chicken, rubbing marinade over entire surface. Cover dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.

While chicken is marinating, prepare coals for grill. Place chicken on clean grill, discard remaining marinade. Grill chicken over medium-hot coals for 30 to 35 minutes, or until cooked throughout, when fork can be inserted with ease.

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.

Transfer grilled chicken to cutting board; cool for 5 minutes.

Over low heat, warm vinaigrette, whisking well. Carve chicken. Pour vinaigrette into pitcher. Serve chicken warm, passing vinaigrette separately.

Serves 4.