Recipe of the Day

King Kullen

Ghostly Graveyard Cakes

Tip Of The Day

If you're looking for a piping hot and crispy pizza for dinner tonight, look no further than DIGIORNO® pizza. With premium toppings, no artificial flavors, and a preservative free crust, DIGIORNO® pizza is a family favorite! How do we do it? IT'S SIMPLE. Our passion is pizza. Great pizza. Amazing pizza. The pizza you deserve. We make the kind of pizza that makes your mouth water and your senses celebrate. With a crust that rises to every occasion and toppings that never cease to amaze. Our pizzas are created from the knowledge that the freshest taste comes baked from the freshest place of all – your oven. DIGIORNO® pizza delivers on delicious every time, because... It's Not Delivery, It's DIGIORNO.® Learn more at www.digiorno.com

View Full Shopping List
Print |  Email To Friend |  Add to Recipe Box

Spatchcocked Deviled Chicken

Servings: 6

Ingredients

  1 3-1/2 pound chicken (or 1 whole broiler-fryer, cut into parts)

  Deviled Marinade:

  1/4 cup Dijon mustard

  2 Tbs chopped fresh parsley

  1 Tbs minced garlic

  1/2 tsp salt

  1/4 tsp freshly ground black pepper

  Warm Orange-Thyme Vinaigrette:

  1/4 cup olive oil

  1/4 cup orange juice

  2 tsp Dijon mustard

  2 tsp white wine vinegar

  1 tsp minced fresh thyme

  1/2 tsp salt

  1/4 tsp freshly ground black pepper

Select All

Add Items to List

Directions

Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking. Flatten the chicken by pressing down on it firmly. In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface. Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.

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. Discard remaining marinade.

While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.

Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.