Spatchcocked Deviled Chicken Recipe

Name: Spatchcocked Deviled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 1/2 lbs chicken (or 1 whole broiler-fryer, cut into parts); Deviled Marinade; 1/4 cup Dijon mustard; 2 tablespoons chopped fresh parsley; 1 tablespoon minced garlic; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; 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 minced fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper

Servings: persons

3 1/2 lbs chicken (or 1 whole broiler-fryer, cut into parts)
Deviled Marinade
1/4 cup Dijon mustard
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
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 minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

1
Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
2
Flatten the chicken by pressing down on it firmly.
3
In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface.
4
Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
5
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.
6
Discard remaining marinade.
7
While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
8
Transfer the grilled chicken to a cutting board and let cool for 5 minutes.
9
Over low heat, warm vinaigrette, whisking well.
10
Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 1/2 lbs chicken (or 1 whole broiler-fryer, cut into parts), Deviled Marinade, 1/4 cup Dijon mustard, 2 tablespoons chopped fresh parsley, and more.

Yes, Spatchcocked Deviled 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.

Spatchcocked Deviled Chicken

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