- 1 cup white wine or chicken broth
- 1 cup apricot preserves or quince jelly
- 1 tablespoon stone-ground mustard
- 1 broiler/fryer chicken (3 to 4 pounds)
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half of the glaze for basting.
- Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side down, and press to flatten. Sprinkle with salt and pepper.
- Prepare grill for indirect medium heat. Place chicken on greased grill grate, skin-side down, covered, over direct heat 10-15 minutes or until nicely browned. Turn chicken and place over indirect heat until a thermometer reads 170°-175° in the thickest part of the thigh, brushing occasionally with reserved sauce mixture, about 30 minutes.
- Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze. Yield: 6 servings.
Originally published as Glazed Spatchcocked Chicken in TasteofHome.com 2017
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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