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

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