Butterflied Chicken Dijon Grilled on a Bed of Thyme

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

Ingredients

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

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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