Glazed Spatchcocked Chicken
A few pantry items, such as mustard and preserves, inspired this recipe. And since then it has been the successful centerpiece for both small weeknight meals and big parties. —James Schend, Pleasant Prairie, Wisconsin
Ingredients
- 1 cup white wine or chicken broth
- 1 cup apricot preserves or quince jelly
- 1 tablespoon stone-ground mustard
- 1 broiler/fryer chicken (3 to 4 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
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1In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half the glaze for basting.
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2Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side up, and press to flatten. Sprinkle with salt and pepper.
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3Prepare grill for indirect medium heat. Place chicken on greased grill grate, skin side down, covered, over direct heat 10-15 minutes or until nicely browned. Turn chicken and place over indirect heat until a thermometer in the thickest part of the thigh reads 170°-175°, about 30 minutes, brushing occasionally with reserved glaze mixture.
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4Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.
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