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