Chicken and Turkey · Main Dishes

Butterflied whole free range, antibiotic free chicken with my dijon, apricot, roasted garlic, balsamic, herbed vinagrette

Butterflied whole free range, antibiotic free chicken with my dijon, apricot, roasted garlic, balsamic, herbed vinagrette

Grilled marinated butterflied chicken

First let me apologize for not blogging for awhile. Laurilee’s kitchen has moved to a new location. I now have a professional kitchen and am very happy to be here. This is a pretty simple recipe I will be happy to share with you.

Get a whole chicken and have your butcher butterfly and flatten it for the grill.
Mine was about 3 1/2 lbs and fed 3 of us.

Marinate.

Into a bowl add about a tablespoon of dijon mustard, a drizzle of your best aged balsamic, some chopped roasted garlic (or not roasted), some chopped fresh rosemary (one sprig, take off leaves), about 1 tablespoon of apricot preserves or jam, and another drizzle of extra virgin olive oil.

Whisk or blend this all together and taste it, can add a little pure honey if you want it sweeter. I like to marinate in the fridge overnight but you can just do it for an hour or so, and simply rub some more on after cooking it awhile. Toward the end when it’s almost done, so it doesn’t burn.

Preheat your gas grill to high.
When it’s hot, turn it down to medium and spray grates with any kind of neutral oil.

Make some extra marinate to glaze chicken with while you’re cooking it.

After spraying grill put chicken on skin side up and let it cook about 20 minutes or more, with top closed. Then take a look , if the skin is starting to brown you can leave it alone , add some glaze and turn up for another 10 or so minutes, carefully watching it, it might brown without turning it up. Or, if its not brown enough at this point turn over and cook after glazing with the evoo mix another 5-10 minutes.

Should be done depending on size of bird.

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