This autumnal recipe is also the perfect pairing for our REX HILL Rosé of Pinot Noir. If you’d prefer, you can also roast your chicken in the oven with your favorite fall veggies.
½ cup dijon mustard
½ cup cranberry preserves
2 Tbs minced herbs (any mix of rosemary, thyme, savory, or marjoram will work)
2 Tbs olive oil
1 tsp salt
1 tsp pepper
1 3 to 4 lb chicken
How To Make
Mix the first six ingredients in a small bowl. Set aside.
Butterfly chicken by removing the backbone and slicing through the breastbone. (Removing the backbone is easiest with sharp kitchen shears.) Flatten the chicken and pat it dry with paper towels. Salt and pepper both sides, and allow it to air-dry uncovered in the refrigerator for one hour.
Light a gas or charcoal grill to medium-high heat on one side only. Cooking the chicken over indirect heat will ensure juicy meat and smoky flavor without charring.
Spread one half of the mustard and berry mixture over the entire chicken. Place it on the unlit side of the grill, skin side up, and cover. After about 30 minutes, take the temperature in the thickest part of the breast. Once it reaches 110°, flip the chicken over and finish skin-side down. Remove from the grill when the thermometer reaches 145°. Carryover heat will finish the cooking process- the final temperature should be 160°. Brush with the remaining glaze and let rest for 15-20 minutes before carving.
Serve with grilled corn, summer vegetable salad, or roasted potatoes.
Brush with the remaining glaze and let rest for 15-20 minutes before carving.
Serve with grilled corn, butternut squash, or roasted potatoes.