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Herb and Dijon Glazed BBQ Chicken
Yield:
Serves 6Ingredients:
1 whole spring chicken (approx 3-4 lbs)
1 Tbsp fresh thyme, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp fresh rosemary, chopped
1 – 1½ cups Maille Dijon Originale Mustard
¾ cup white wine Sea salt or kosher salt and freshly ground pepper to taste
¼ cup canola oil
Directions:
Butcher the chicken into equal parts or have the butcher do it for you. Place the chicken in a bowl and add all other ingredients. Make sure you mix everything really well and allow to marinade in fridge for about 6 hours or overnight. Remove the chicken from the bowl and place on a baking sheet. Pour the marinade all over the chicken taking care to cover it all. Place in a 350 degree oven for about 20 minutes or until the chicken is ¾ cooked. Remove from the oven and allow to cool. Once cooled, you can remove most of the bones, like the rib cage and leg joints, if you like. Then, place the chicken on the BBQ to finish cooking it through. Because the chicken is pre-baked, you don’t have to worry about flare-ups from dripping fat as most of the fat has already been cooked out. You can also prepare this a day before and then place it on the BBQ just before you plan to eat it.
Recipe developed for Maille, courtesy of Ricardo Roque, executive chef at Bistro 990 (Toronto, ON)). Additional recipes can be found at www.maille.com.
