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1
Butterfly chicken by cutting along each side of backbone with poultry shears and removing it.
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2
Flip chicken over and press firmly on the center of the breast to break breastbone.
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3
In a medium bowl, combine mustard, scallions, butter, herbes, paprika, and a large pinch of kosher salt; mix until smooth.
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4
Brush chicken all over with oil and season lightly on both sides with 1 teaspoons kosher salt.
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5
Runn one or two fingers between the skin and flesh of breasts; drumsticks, and thighs.
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6
Take care not to tear skin.
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7
Dip you hand in the mustard mixture and put a dollop under the skin.
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8
Smooth the skin to evenly distribute the mustard mixture.
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9
Repeat until you've used up the mixture and it's evenly distributes.
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10
Rub the mixture that remains on your hands evenly over the outside of the chicken.
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11
Remove any scallion piexes and put them back under the skin.
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12
Tuck wingtips under the breast and refrigerate chicken until ready to grill or up to 4 hours ahead of time.
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13
Just before cooking, remove the thyme from the water.
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14
Lay the bunches of wet thyme in one layer on the side of the grill not over direct heat to form a bed.
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15
Put the chicken, skin side up, on top of the thyme, cover, and cooke until a thermometer inserted in the thigh registers 165- 170 degrees, 30-35 minutes.
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16
Brush the chicken all over with a thin coating of olive oil, cover the grill and continue cooking until a thermometer in the thigh read 175-180 degrees, another 10-15 minutes.
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17
Remove chicken from the grill and discard thyme.
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18
Let chicken rest for 10 minutes before cutting into quarters and serving.
