Butterflied Chicken Dijon Grilled on a Bed of Thyme

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

Ingredients

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

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

Comments


Best Wine Deals

  • $33.33
    26%off
    Glaymond Wines Shiraz Blend Barossa Valley Landrace Shiraz Mataro
    Glaymond Wines Shiraz Blend Barossa Valley Landrace Shiraz Mataro 2002
  • $23.49
    16%off
    Clos du Bois Chardonnay Alexander Valley Calcaire
    Clos du Bois Chardonnay Alexander Valley Calcaire 2007
See More Deals »






Snooth Media Network