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Recipe by:
Jayni Carey from Jaynis Kitchen
Courtesy of Sustainable Table ® Ingredients:
1 whole chicken, 3 ½ to 4 pounds
Mustard, Black Pepper and Shallot
Marinade:
1 tablespoon sherry vinegar
1 tablespoon lemon juice
1 tablespoon finely chopped shallot
2 teaspoons Dijon mustard
1 teaspoon salt
1 tablespoon coarsely crushed black pepper
3 tablespoons olive oil Directions:
Place the chicken on a cutting board, breast-side down. Using kitchen shears, butterfly the chicken by cutting down one side of the backbone from the thigh to the wing. Turn the chicken around and cut down the other side of the backbone, wing to thigh. (Or, remove the backbone in the same fashion using a sharp knife.) Turn the chicken breast-side up and press firmly on the breast to crack the breastbone. Rinse the chicken in cold running water. Drain briefly; pat completely dry with paper towels. Fold the wings back behind the body joint. Place the chicken in a large plastic storage bag and prepare the marinade.
Mustard, Black Pepper and Shallot Marinade: In a small bowl, combine the vinegar, lemon juice, shallot, mustard, salt and pepper. Whisk in the olive oil. Pour the marinade over the chicken and seal the storage bag. Turn the bag over several times until the chicken is well coated with the marinade. Marinate the chicken in the refrigerator for at least 8 hours, or overnight.
Light the charcoals. To prepare a charcoal grill for indirect heat cooking, place a drip pan in the center of the charcoal grate and carefully pour the prepared hot charcoals around the drip pan. Replace the grilling grate. Place the chicken directly over the drip pan, cover and grill for 1 to 1 ½ hours. If using a gas grill, grill the chicken, covered, over medium indirect heat for 1 to 1 ½ hours. The chicken is done when a meat thermometer inserted in the thigh reaches 175 to 180 degrees. Transfer the chicken to a cutting board and let rest for 10 minutes. To serve, cut the chicken into breast-wing and leg-thigh combinations. To Learn More:
http://www.freestatestudios.com/jayniskitchen Recipe Number 235 added on 2008-06-06
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