Grilled Chicken with Banyuls Wine & Charred Zucchini

Directions

• 1 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.
• 2 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.
• 3 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°F).
• 4 Oil the grill rack. Remove the chicken from the marinade (reserve the marinade) and sprinkle with ½ 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°F, 20 to 25 minutes more. Transfer the chicken to a clean cutting board and let rest for 10 minutes.
• 5 Meanwhile, toss zucchini with oil and the remaining ¼ teaspoon salt in a large bowl. Grill until lightly charred, 3 to 4 minutes per side.
• 6 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.
• 7 Carve the chicken and arrange with the zucchini on a serving platter; serve with the sauce.

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