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Maple-Style Grilled Spatchcock Chicken With Nuts https://www.metro.ca/userfiles/image/recipes/poulet-crapaudine-grille-erable-noix-4384.jpg PT30M PT45M PT3H15M
In a bowl, mix the nuts, parsley, mustard and 3 Tbsp. (45 mL) of dressing. Season generously. Shape the spatchcock by slitting the back of the chicken open down the centre lengthwise. Open the chicken from this slit, turn the chicken (breast upward) and press down on its centre to flatten it. Insert the nut mixture under the skin and thighs of the chicken. Close the skin on the mixture and press to stay in place. Put the chicken in a large container, brush with the remaining dressing and seal hermetically. Let stand in the refrigerator at least 2 hours. Preheat the barbecue to high. Cook the chicken on the hot grill, breast up first over high heat to sear it (about 3 minutes) lower heat to moderate, place chicken on aluminum foil to continue the cooking. Allow about 40 to 45 minutes of cooking in total. Serve immediately along with seasonal side dishes.
4
3/4 cup (190 mL) nuts of your choice (almonds, pecans, walnuts, etc.), ground 1/4 cup (60 mL) fresh parsley, chopped 2 Tbsp. (30 mL) Dijon mustard 3 Tbsp. (45 mL) maple dressing 1 kg whole chicken
Maple-Style Grilled Spatchcock Chicken With Nuts

Maple-Style Grilled Spatchcock Chicken With Nuts

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:30
Preparation
0:45
COOKING
3:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3/4 cup
    (190 mL)
    nuts of your choice (almonds, pecans, walnuts, etc.), ground
  • 1/4 cup
    (60 mL)
    fresh parsley, chopped
  • 2 Tbsp.
    (30 mL)
    Dijon mustard
  • 3 Tbsp.
    (45 mL)
    maple dressing

  • Salt and pepper to taste
  • 1 kg
    whole chicken
Imprimer ma sélection

Preparation

In a bowl, mix the nuts, parsley, mustard and 3 Tbsp. (45 mL) of dressing. Season generously.

Shape the spatchcock by slitting the back of the chicken open down the centre lengthwise. Open the chicken from this slit, turn the chicken (breast upward) and press down on its centre to flatten it. Insert the nut mixture under the skin and thighs of the chicken. Close the skin on the mixture and press to stay in place.

Put the chicken in a large container, brush with the remaining dressing and seal hermetically. Let stand in the refrigerator at least 2 hours.

Preheat the barbecue to high. Cook the chicken on the hot grill, breast up first over high heat to sear it (about 3 minutes) lower heat to moderate, place chicken on aluminum foil to continue the cooking. Allow about 40 to 45 minutes of cooking in total. Serve immediately along with seasonal side dishes.

Source : Metro

Wine and meal pairing

Fruity and light

Fruity and light

These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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