Average Rating: 4TOTAL TIME: Prep: 15 min. Grill: 45 minutes + standing
YIELD: 6 servings.Ingredients
- 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
Instructions
- 1. 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 of the glaze for basting.
- 2. 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.
- 3. 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 sauce mixture, about 30 minutes.
- 4. 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.
