Mustard and Garlic Spatchcocked Chicken

By bighillystyle

Cooking in the oven is good...Cooking on the grill is best! Get 2 10-12" bamboo skewers, soak in water 30 mins, and slide one through the breasts and one through the thighs. This will keep the chicken flat and easy to flip on the grill. Flip every 10-15 mins until you hit temp.

Ingredients

• 1 4# chicken, spatchcocked
• 4 cloves garlic, minced
• 3 Tbsp Dijon mustard
• 2 Tbsp chicken broth
• 2 Tbsp olive oil
• 1 Tbsp soy sauce
• 1 tsp hot sauce, I use Texas Pete
• 1 tsp Herbs de Provence
• salt & pepper to taste

Preparation

Step 1

Preheat oven (or grill) to 425. Spatchcock chicken. Coat baking dish with spray.

Combine garlic, Dijon, chicken broth, olive oil, soy sauce, hot sauce, Herbs de Provence in a bowl and mix well. Place the bird breast side down in baking dish. Spread some garlic mix over bird and season with salt and pepper. Flip bird breast side up and gently lift skin over breasts and thighs. spread mixture under skin, directly on meat. Spread remaining mixture over top of bird and spread evenly; add salt and pepper if desired.

Roast chicken in oven for about 1 hour, until thermometer reads 180 at the thigh. Pull chicken out of oven and let rest 10 minutes before carving.