Makes 6 servings. Difficulty
2 Tablespoons unsalted butter, softened 1 garlic clove, minced 1 Tablespoon gf dijon mustard 1 teaspoon fresh thyme, minced 1 chicken, (butterfly) Salt and freshly ground black pepper Olive oil
Light a double sided gas grill.
In a small bowl, combine butter, garlic, dijon and thyme.
Place chicken on a cutting board, breast side up. Slip your fingers between skin and breast as well as along thighs and part of the legs. Scoop butter onto a spoon and slide it under the skin. Work butter under skin to cover breast, thighs and legs evenly. Season outside of chicken with salt and freshly ground black pepper.
Spray skin lightly with olive oil.
Using a double sided gas grill; when grill is hot, turn one side off. Place chicken on the side you have turned off. Cook indirectly for about 20 minutes. Then turn the side that is off back on and turn off the other side. Flip chicken over onto the side that is now off. Continue to cook indirectly for an additional 20 minutes. Repeat this process 2 more times or until the internal temperature of thighs reach 180°F.
Transfer chicken to a carving board and tent with foil. Let rest for 5-10 minutes. Carve and serve.
To butterfly a chicken, cut through the bones on either side of the backbone. Remove and discard the backbone.
This recipe requires the use of a double sided gas grill.