Spatchcocked Deviled Chicken

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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