This is one of those recipes that you can make a day ahead. Keep it in the fridge and take it out and throw it on the grill. I butterflied the chicken, or as its sometimes called spatcock, and put it in a zip lock bag with the marinade. The chicken is juicy with a little hint of sweet and heat.
What you’ll need
Shears for cutting chicken (heavy duty to cut through the bone…)
Ziploc bag big enough to hold the chicken with space
A BBQ grill of your choice
Ingredients
3-4-pound whole chicken (if you can spend a little more, try and buy organic)
½ bottle or 4 ounces of Dijon Mustard
1 tablespoon of rice wine vinegar
2 cups of chicken stock
1 – 2 tablespoons of Siracha or your favorites hot sauce
1 tablespoon soy sauce
1 tablespoon of agave syrup
Salt
This is what I have found that works the best to remove the backbone of the chicken. Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
Mix all the ingredients in a bowl or large measuring cup because you are going to pour this marinade into the bag with the chicken. Put it on a plate or something so that if a leak happens in the bag it doesn’t go all over your fridge.
After 24 hours (12-24 hours, whatever works for your timing) remove the chicken from the bag and put it on a tray for some of the marinade to drop off and the chicken loses its chill from the fridge. Reserve the marinade left over – use it to brush on the chicken as it cooks.
Meanwhile light your grill and bring it up to temp. I have the Big Green Egg, but any grill will do. I start on 400-degrees on the breast side, and after I flip it then reduce the temp to 350-degrees. Checking on it every ½ hour so and each time baste it and flip it.
When its done, about an hour for a 3-4-pound chicken, remove from the grill and rest it covered in foil for no less then 10 minutes.
Mustard Marinated Chicken
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Loading...This is one of those recipes that you can make a day ahead. Keep it in the fridge and take it out and throw it on the grill. I butterflied the chicken, or as its sometimes called spatcock, and put it in a zip lock bag with the marinade. The chicken is juicy with a little hint of sweet and heat. What you’ll need
Ingredients
- 3-4-pound whole chicken (if you can spend a little more, try and buy organic)
- ½ bottle or 4 ounces of Dijon Mustard
- 1 tablespoon of rice wine vinegar
- 2 cups of chicken stock
- 1 – 2 tablespoons of Siracha or your favorites hot sauce
- 1 tablespoon soy sauce
- 1 tablespoon of agave syrup
- Salt
Instructions
his is what I have found that works the best to remove the backbone of the chicken. Place chicken breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson's nose and backbone to remove it, cutting through the rib bones as you go. Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
Mix all the ingredients in a bowl or large measuring cup because you are going to pour this marinade into the bag with the chicken. Put it on a plate or something so that if a leak happens in the bag it doesn’t go all over your fridge.
After 24 hours (12-24 hours, whatever works for your timing) remove the chicken from the bag and put it on a tray for some of the marinade to drop off and the chicken loses its chill from the fridge. Reserve the marinade left over – use it to brush on the chicken as it cooks.
Meanwhile light your grill and bring it up to temp. I have the big Green Egg, but any grill will do. I start on 400-degrees on the breast side, and after I flip it then reduce the temp to 350-degrees. Checking on it every ½ hour so and each time baste it and flip it.
When its done, about an hour for a 3-4-pound chicken, remove from the grill and rest it covered in foil for no less then 10 minutes.
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