Butterflied Chicken Dijon Grilled on a Bed of Thyme

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

Ingredients

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

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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