Butterflied Chicken Dijon Grilled on a Bed of Thyme

Butterflied Chicken Dijon Grilled on a Bed of Thyme
Photo by Scott Phillips

Ingredients

  • ¼ cup Dijon mustard
  • Extra-virgin olive oil, for brushing
  • ¼ tsp. paprika, preferably smoked sweet Spanish (pimentón)
  • ½ tsp. dried herbes de Provence
  • 2 Tbs. unsalted butter, softened
  • Kosher salt
  • 1 3-½- to 4-lb. chicken (I prefer organic)
  • + 2 more ingredients
    • 2 scallions (both white and green parts), thinly sliced
    • 4 bunches (about 2 oz. total) fresh thyme, soaked in water for at least 30 min.

Place the chicken, breast side down, on a flat surface. Using poultry shears, cut along each side of the backbone and remove it. Flilp the chicken over and press firmly on the center of the breast to break the breastbone. You can see a video of this technique, called butterflying, here.

View full recipe at Fine Cooking

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