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.
Servings 4
Equipment
- weber grill or any grill with a lid for the roast heavy bottomed skillet
Ingredients
- 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
Instructions
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.
- Press down on the breastbone to further flatten the chicken. The breast bone will crack.
- 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.