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INGREDIENTS

1 3.5-lb chicken ; (or 1 whole broiler-fryer, cut into parts)
Deviled Marinade:
1/4 cup Dijon mustard
2 tablespoons Chopped fresh parsley
1 tablespoon Garlic ; minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper ; freshly ground
Warm Orange-Thyme Vinaigrette:
1/4 cup olive oil
1/4 cup Orange juice
2 teaspoons Dijon mustard
2 teaspoons White wine vinegar
1 teaspoon fresh thyme ; minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper ; freshly ground

Servings

INSTRUCTIONS

While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F. Discard remaining marinade.

While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.

Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.

NOTES

Republished with Permission, National Chicken Council

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Spatchcocked Deviled Chicken

1 3.5-lb chicken (or 1 whole broiler-fryer, cut into parts)
 Deviled Marinade:
1/4 cup Dijon mustard
2 tablespoons Chopped fresh parsley
1 tablespoon Garlic minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground
 Warm Orange-Thyme Vinaigrette:
1/4 cup olive oil
1/4 cup Orange juice
2 teaspoons Dijon mustard
2 teaspoons White wine vinegar
1 teaspoon fresh thyme minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground

Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking. Flatten the chicken by pressing down on it firmly. In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface. Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour. 
While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F. Discard remaining marinade. 
While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan. 
Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 6

Calories: 608
Calories from Fat: 384 (63%)

Amt Per Serving		% DV

	Total Fat 42.6g	57 %
	Saturated Fat 11.6g	58 %
	Monounsaturated Fat 18.6g
	Polyunsanturated Fat 8.9g
Cholesterol 196mg		60 %
Sodium 449.5mg		15 %
Potassium 575.1mg		15 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 2.5g
Protein 50g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 608

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