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Jacques Pepin's Barbecue Chicken

For juicy and delicious barbecued chicken, blend Buzz Savories Spicy Beer Mustard with 5 common ingredients. Roast and enjoy the flavor of good food and all natural. Appreciate the added taste of char.
Prep Time : 20 minutes
|
Cook Time : 35 minutes
|
Servings : 4

Jacques Pepin's Barbecue Chicken

The Month of May, and we roll out the grill, wipe off the dust and prepare for the grilling season. Our favorite, Jacque Pepin’s recipe for grilled (or oven-roasted) chicken will be first on the barbecue. Spatchcock a 4 ½ lb. chicken (see video for easy directions). Then light the coals and prepare for indirect roasting. 

Jacque Pepin’s glaze replaces the often dry and ordinary chicken with rich, unique flavors and a juicy roast. Pick up or order a jar of Buzz Savories Spicy Beer Mustard. This special blend adds depth and interest and a touch of spice to the chicken, and with Spicy Beer Mustard on-hand, only four ingredients needed. So simple and all natural.
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Jacques Pepin's Oven Roasted Barbecue Chicken
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Jacques Pepin's Barbecue Chicken

For juicy and delicious barbecued chicken, blend Buzz Savories Spicy Beer Mustard with 5 common ingredients. Roast and enjoy the flavor of good food and all natural. Appreciate the added taste of char.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
1 hour
Servings 4

Equipment

  • weber grill or any grill with a lid for the roast heavy bottomed skillet

What You'll Need:

  • 1 4-4½ Lb chicken remove giblets
  • 4 large garlic cloves, chopped fine
  • 2 Tbs. Buzz Savories Spicy Beer Mustard
  • 2 Tbs. olive oil
  • 2 Tbs. White Wine or fresh squeezed lemon juice
  • 1 Tbs. Soy Sauce
  • 1 tb salt for the brining process

How To Prepare:

Spatchcock the chicken and prepare a dry brine 24 hours prior to grilling

  • Using poultry shears or any sturdy pair of scissors, cut along each side of the backbone. Remove it. Using a sharp knife, cut partway through the joint between the wings and the breast and do the same between the thighs and also the drumsticks.
    Spatchcock the chicken and spread with mustard mixture
  • Press down on the breastbone to further flatten the chicken. The breast bone will crack.
    Press down on breast bone
  • Dry Brine
  • Pat the chicken dry with a paper towel then generously sprinkle skin side and underside with salt. Set the chicken skin side up on a wire rack so that air can circulate under and across the chicken. Refrigerate up to 24 hours or at least 3 hours. Do the same with chicken parts.
  • Heat oven to 425 Degrees or prepare grill for indirect grilling.
  • In a bowl, mix Spicy Beer Mustard, lemon juice or white wine, soy sauce and olive oil. Blend with a blender or stir vigorously to form an emulsion..
  • Roast the chicken either in the oven or on the grill until a meat thermometer reaches 135 Degrees or 20 minutes prior to desired temperature then swab the chicken skin-side and underside with the sauce and continue roasting until thermometer reaches 145 Degrees. Remove the chicken from the oven/grill and allow it to rest for 10 minutes then serve.
  • Note the char on the chicken. Char adds flavor. Enjoy.