The bird is spatchcocked and grilled in this five-ingredient chicken recipe, cutting cooking time in half. A glug of Banyuls, a fortified red wine from the Occitanie region of France, adds special flavor to an otherwise-simple marinade. Try NV Domaine La Tour Vieille Banyuls Reserva ($27).

Emily Monaco
Source: EatingWell Magazine, July/August 2018

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Recipe Summary

active:
25 mins
total:
2 hrs 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove giblets from chicken and trim any excess skin and fat. Place the chicken on a cutting board breast-side down. Working from the cavity to the neck, use kitchen shears or a sharp knife to cut down each side of the backbone; remove and discard (or reserve to make stock). Turn the chicken cut-side down and flatten the breastbone with the heel of your hand.

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  • Place the chicken in a 9-by-13-inch glass baking dish. Whisk wine (or port), vinegar and mustard in a small bowl. Pour the marinade over the chicken and massage it in. Marinate the chicken, breast-side down, for at least 1 hour and up to 24 hours.

  • Preheat a gas grill to medium-high, then turn off one burner (leaving 1 to 2 burners lit, depending on your grill). Or build a two-zone fire in a charcoal grill (coals on one side) and let it burn down to medium-high heat (450 degrees F).

  • Oil the grill rack. Remove the chicken from the marinade (reserve the marinade) and sprinkle with 1/2 teaspoon salt. Grill the chicken, skin-side down, over the unlit portion of the grill until the skin is well-marked and browned around the edges, 25 to 30 minutes. Carefully turn it over and continue grilling until a meat thermometer inserted into the thickest part of a thigh registers 160 degrees F, 20 to 25 minutes more. Transfer the chicken to a clean cutting board and let rest for 10 minutes.

  • Meanwhile, toss zucchini with oil and the remaining 1/4 teaspoon salt in a large bowl. Grill until lightly charred, 3 to 4 minutes per side.

  • Pour the reserved marinade into a small saucepan. Bring to a boil over high heat. Cook until the sauce is reduced by half, about 8 minutes.

  • Carve the chicken and arrange with the zucchini on a serving platter; serve with the sauce.

Tips

To make ahead: Marinate chicken for up to 1 day.

Nutrition Facts

515 calories; protein 38.9g 78% DV; carbohydrates 7.2g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 4.7g; fat 33.2g 51% DV; saturated fat 9.1g 45% DV; cholesterol 149.7mg 50% DV; vitamin a iu 566.7IU 11% DV; vitamin c 28.9mg 48% DV; folate 1.3mcg; calcium 47mg 5% DV; iron 2.4mg 13% DV; magnesium 67.8mg 24% DV; potassium 773.1mg 22% DV; sodium 503.6mg 20% DV.