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RECIPE
8 INGREDIENTS 11 STEPS 7hr 15min

Grilled Honey Mustard Spatchcock Chicken

5.0
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 Recipe | SideChef
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.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
7hr 15min
Total Time
7hr
Active Time
$0.24
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3.5 lb
1/2 cup
Honey Dijon Mustard
or Mustard of Choice
1
Lemon , juiced
3 cloves
Garlic , crushed, roughly chopped
2 Tbsp
as needed
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
245
FAT
7.2 g
PROTEIN
26.0 g
CARBS
9.3 g

Cooking Instructions

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Step 1
Remove any innards from the Tyson® 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 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 11
Rest for a few more minutes, then serve alongside​ a honey mustard vinaigrette.

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Nutrition Per Serving
Calories
245
% Daily Value*
Fat
7.2 g
9%
Saturated Fat
1.4 g
7%
Trans Fat
0.0 g
--
Cholesterol
99.2 mg
33%
Carbohydrates
9.3 g
3%
Fiber
0.8 g
3%
Sugars
6.9 g
--
Protein
26.0 g
52%
Sodium
1037.5 mg
45%
Vitamin D
--
--
Calcium
12.8 mg
1%
Iron
3.3 mg
18%
Potassium
49.9 mg
1%
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