Grilled chicken with maple mustard glaze, fresh thyme, garlic and kosher salt.
1 4-pound chicken
2 tablespoons olive oil
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
3 large garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon cracked black pepper
2 tablespoons maple syrup
2 tablespoons grainy mustard
Rinse chicken and pat dry. With poultry shears or knife, split chicken lengthwise along one side of backbone, then the other. Remove backbone. With breast side up, pull up on two sides of back and press down firmly on breast until bones begin to crack and chicken is reasonably flat. Thread two sturdy metal skewers crosswise through flattened chicken: Thread one skewer through a thigh, lower breast and then the other thigh; thread the other skewer through the large wing joint, the upper breast and then the other large wing joint.
Combine oil, thyme, garlic, salt and pepper; brush evenly on both sides of chicken. Combine maple syrup and mustard in a small bowl; set aside.
Light coals or heat gas grill. When coals are covered with ash or the gas grill is medium hot, place the chicken skin-side down in the center of the cooking grate. Cover and grill 15 minutes. Turn and cook 45 to 60 minutes more, drizzling occasionally with maple-mustard glaze, until an instant-read thermometer inserted into center of thigh meat (but not touching bone) reaches 180 degrees or until juices run clear. Let stand 10 minutes before carving. Cut into four pieces.
Recipe makes 4 servings.
Serving size: 1 breast (without skin)
Calories: 125; Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 30mg; Sodium: 215mg; Carbohydrates: 7g; Fiber: 0g; Protein: 15g
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