Glazed Spatchcocked Chicken – a delicious recipe with white wine, apricot preserves, stone-ground mustard, chicken, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In 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 of the glaze for basting.
2
Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side down, and press to flatten. Sprinkle with salt and pepper.
3
Prepare 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 reads 170u00b0-175u00b0 in the thickest part of the thigh, brushing occasionally with reserved sauce mixture, about 30 minutes.
4
Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.
143
kcal
Calories
4
g
Fat
27
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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), and more.
Yes, Glazed Spatchcocked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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