WHITE WINE & DIJON MUSTARD WHOLE CHICKEN
WHITE WINE & DIJON MUSTARD WHOLE CHICKEN
2 flatten (back bone removed) 3-4 pound chicken – (400grams)
2/3 cup of dry white wine – (150ml)
1/3 cup of extra virgin olive oil – (75ml)
Juice from 1 lemon
4 pressed cloves of garlic
3 tablespoons of Dijon mustard – (45ml)
1 teaspoon of fresh ground black pepper – (5ml)
2 tablespoons of chopped rosemary – (30ml)
Olive oil for rub
Combine the marinade ingredients in a non reactive container and mix well. Place flatten chicken in the marinade, cover and refrigerate for 4 hours.
Remove from marinade and discard. Pat chicken dry and rub with olive oil to coat.
Preheat grill to 350ºF – (175ºC)
Once the grill is hot, turn off middle burner and lower the other(s) to medium. Place the chicken, breast side down over the burner that is off. Close lid and grill for 45 minutes or until the chicken juices runs clear. Turn the chicken over after 20 minutes to balance off cooking.
Remove from grill and cover with foil and let stand for 10 minutes before carving. This will let the flesh reabsorb its juices.
Serve and enjoy!
Yields: 4 servings
2 flatten (back bone removed) 3-4 pound chicken – (400grams)
2/3 cup of dry white wine – (150ml)
1/3 cup of extra virgin olive oil – (75ml)
Juice from 1 lemon
4 pressed cloves of garlic
3 tablespoons of Dijon mustard – (45ml)
1 teaspoon of fresh ground black pepper – (5ml)
2 tablespoons of chopped rosemary – (30ml)
Olive oil for rub
Combine the marinade ingredients in a non reactive container and mix well. Place flatten chicken in the marinade, cover and refrigerate for 4 hours.
Remove from marinade and discard. Pat chicken dry and rub with olive oil to coat.
Preheat grill to 350ºF – (175ºC)
Once the grill is hot, turn off middle burner and lower the other(s) to medium. Place the chicken, breast side down over the burner that is off. Close lid and grill for 45 minutes or until the chicken juices runs clear. Turn the chicken over after 20 minutes to balance off cooking.
Remove from grill and cover with foil and let stand for 10 minutes before carving. This will let the flesh reabsorb its juices.
Serve and enjoy!
Yields: 4 servings
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