- Portion size 4 servings
MethodIn small bowl, stir mustard, herbs, vinegar, oil, salt and pepper; set aside.
Using kitchen shears, cut chicken down each side of backbone; remove backbone and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish; brush with mustard mixture. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 24 hours.)
Place chicken, bone side down, on greased grill over medium heat. Close lid and grill, turning once, until juices run clear when thigh is pierced, 50 minutes.Transfer to cutting board. Tent with foil; let stand for 10 minutes.