Grilled Honey Mustard Spatchcock Chicken

Recipe

8 INGREDIENTS • 11 STEPS • 7HRS 15MINS

Grilled Honey Mustard Spatchcock Chicken

5

2 ratings

An easy, fool-proof grilling method for a juicy and crispy whole chicken. Use this method with any type of dry rub or marinade you prefer! I recommend serving your chicken along side a delicious vinaigrette or sauce for dipping.

Grilled Honey Mustard Spatchcock Chicken

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

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An easy, fool-proof grilling method for a juicy and crispy whole chicken. Use this method with any type of dry rub or marinade you prefer! I recommend serving your chicken along side a delicious vinaigrette or sauce for dipping.

7HRS 15MINS

Total Time

$1.10

Cost Per Serving

Ingredients

Servings

4

US / Metric

3.5 lb

up to 5lb

1/2 cup

Honey Dijon Mustard

or Mustard of Choice

1

Lemon, juiced

3 cloves

Garlic, crushed, roughly chopped

2 Tbsp

Chopped Fresh Parsley

1/2 tsp

Ground Black Pepper

as needed

to taste

Nutrition Per Serving

VIEW ALL

Calories

914

Fat

60.3 g

Protein

74.4 g

Carbs

6.5 g

Grilled Honey Mustard Spatchcock Chicken

Save

Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Cooking InstructionsHide images

step 1

Remove any innards from the Whole Chickens (3.5 lb) and prepare to spatchcock (I use kitchen shears and a boning or utility knife). Lay the bird breast side down on your work surface.

step 2

Locate the back bone. Starting at the thigh end, cut along both sides of the back bone to remove it, cutting through the ribs. I start with my kitchen shears then use my boning knife to get through the bones.

step 3

Once removed, lay the bird breast side up. Press down to flatten (you will hear a crack).

step 4

In a small bowl, mix the Honey Dijon Mustard (1/2 cup), Lemon (1), Garlic (3 cloves), Fresh Parsley (2 Tbsp), and Ground Black Pepper (1/2 tsp). Add a splash of Olive Oil (as needed) if your mixture is too thick.

step 5

Brush the marinade on both sides of the chicken until fully covered, making sure to get under the skin. Marinate covered in the fridge for 6 hours or overnight.

step 5 Brush the marinade on both sides of the chicken until fully covered, making sure to get under the skin. Marinate covered in the fridge for 6 hours or overnight.

step 6

Before grilling, allow the chicken to come to room temperature for at least 30 minutes to 1 hour.

step 7

Set the grill for indirect grilling. For a gas grill, heat one side of the grill to high while the other side remains off. For a charcoal grill, move the hot coals to one side of the grate.

step 8

Once hot, brush both sides of the chicken with olive oil and season with Sea Salt (to taste). Tuck in the wings and place the chicken breast side up on the indirect side of the grill (the side that is not turned on or lit).

step 9

Cover and grill for 45 minutes, or until the internal temperature reaches 155 degrees F (68 degrees C).

step 10

Take the chicken off of the grill and rest for 10 minutes. Transfer breast side down to the direct side of the grill (over the flame) and allow to char for a few minutes, or until temperature reaches 165 degrees F (74 degrees C).

step 10 Take the chicken off of the grill and rest for 10 minutes. Transfer breast side down to the direct side of the grill (over the flame) and allow to char for a few minutes, or until temperature reaches 165 degrees F (74 degrees C).

step 11

Rest for a few more minutes, then serve alongside a honey mustard vinaigrette.

step 11 Rest for a few more minutes, then serve alongside a honey mustard vinaigrette.

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