Butterflied chicken dijon grilled on a bed of thyme (recipe)
| Butterflied chicken dijon grilled on a bed of thyme (recipe) | |
|---|---|
| Name | Butterflied chicken dijon grilled on a bed of thyme |
| Ingredients | Roasting chickens • Dijon mustard • Scallions • Unsalted butter • Paprika • Kosher salt • Extra virgin olive oil • Fresh thyme |
| Cooktime (in hours) | 0.833333333 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.083333333 |
| Keto friendliness | Keto friendly |
| Calories | 711.5 |
| Fat | 53.1 |
| Protein | 51.9 |
| Carbohydrate | 5 |
| Fiber | 2.8 |
| Net carbohydrates | 2.2 |
| Sugar | 0.3 |
| Saturated fat | 17 |
| Cholesterol (mg) | 229.2 |
| Sodium | 379.2 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Butterflied chicken dijon grilled on a bed of thyme (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Butterflied chicken dijon grilled on a bed of thyme (recipe) details
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- Butterfly chicken by cutting along each side of backbone with poultry shears and removing it. Flip chicken over and press firmly on the center of the breast to break breastbone.
- In a medium bowl, combine mustard, scallions, butter, herbes, paprika, and a large pinch of kosher salt; mix until smooth.
- Brush chicken all over with oil and season lightly on both sides with 1 teaspoons kosher salt. Runn one or two fingers between the skin and flesh of breasts; drumsticks, and thighs. Take care not to tear skin. Dip you hand in the mustard mixture and put a dollop under the skin. Smooth the skin to evenly distribute the mustard mixture. Repeat until you've used up the mixture and it's evenly distributes. Rub the mixture that remains on your hands evenly over the outside of the chicken. Remove any scallion piexes and put them back under the skin. Tuck wingtips under the breast and refrigerate chicken until ready to grill or up to 4 hours ahead of time.
- Just before cooking, remove the thyme from the water. Lay the bunches of wet thyme in one layer on the side of the grill not over direct heat to form a bed. Put the chicken, skin side up, on top of the thyme, cover, and cooke until a thermometer inserted in the thigh registers 165- 170 degrees, 30-35 minutes. Brush the chicken all over with a thin coating of olive oil, cover the grill and continue cooking until a thermometer in the thigh read 175-180 degrees, another 10-15 minutes.
- Remove chicken from the grill and discard thyme. Let chicken rest for 10 minutes before cutting into quarters and serving
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Food tags
Poultry, Meat, Kid Friendly, Summer,
Butterflied chicken dijon grilled on a bed of thyme (recipe) details
Time:
Prep Time in Hours and Mins:1H5M
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Contributors: Prab R. Tumpati, MD
