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Glazed Spatchcocked Chicken

A few pantry items inspired this recipe, which I've since made for small weeknight meals or for big parties. —James Schend, Pleasant Prairie, Wisconsin
  • Total Time
    Prep: 15 min. Grill: 40 minutes + standing
  • Makes
    6 servings


  • 1 cup white wine or chicken broth
  • 1 cup apricot preserves or quince jelly
  • 1 tablespoon stone-ground mustard
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper


  • In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half the glaze for basting.
  • Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side down, and press to flatten. Sprinkle with salt and pepper.
  • Prepare grill for indirect medium heat. Place chicken on greased grill grate, skin-side down, covered, over direct heat 10-15 minutes or until nicely browned. Turn chicken and place over indirect heat until a thermometer reads 170°-175° in the thickest part of the thigh, brushing occasionally with reserved glaze mixture, about 30 minutes.
  • Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.
Nutrition Facts
5 ounces cooked chicken: 437 calories, 17g fat (5g saturated fat), 104mg cholesterol, 458mg sodium, 35g carbohydrate (23g sugars, 0 fiber), 34g protein.