Sunday, December 02, 2007

Honey Mustard Chicken

• 4 LB chicken, butterflied
• 3 TBS Dijon mustard
• 1 TBS honey
• 2 tsp soy sauce
• 2 TBS olive oil
• salt & pepper

Preparation Directions:
Ÿ Flatten the chicken out, skin side up.
Ÿ Whack it with your fist to crack the breastbone (for easier carving).
Ÿ Fold the wing tips back and tuck them under the chicken.
Ÿ Salt and pepper both sides.
Ÿ Blend the mustard, honey, soy and oil. Brush generously on both sides of chicken.
Ÿ Let sit at room temperature for an hour or so, or cover and refrigerate for several hours.
Cooking Directions:
Ÿ Roast over direct heat (no drip pan), at a grill temperature of 270 (about 300 dome).
Ÿ Start skin side up; after 50-60 minutes, flip the skin side toward the coals.
Ÿ Roast another 30 minutes or so, until skin is golden brown and crispy and the meat is done to your

Good for when there's no time to brine.
Good with or without pecan or cherry wood.

No comments: