Martha Stewart Grilled Spatchcock Chicken Dijon And Rosemary Recipe

Martha Stewart’s Grilled Spatchcock Chicken with Dijon and Rosemary is made with a whole butterflied bird coated in a tangy mix of Dijon mustard, mayonnaise, fresh rosemary, and lemon juice, then grilled low and slow until the skin is charred and crispy in about an hour.

This easy grilled whole chicken recipe is one of Martha Stewart’s simplest chicken dinners for summer. Only six ingredients, no overnight marinating, and the mustard-mayo coating keeps the meat juicy while the skin gets all the color. I keep coming back to this one because it feeds six people and I barely have to think about it.

Try More Chicken Recipes:

• Martha Stewart Grilled Spatchcocked Chicken Recipe
• Martha Stewart Chicken Scarpariello Recipe
• Martha Stewart Almond Crusted Chicken Recipe

Why You Will Love This Grilled Chicken:

• Six ingredients, that is it: Dijon, mayo, rosemary, lemon juice, salt, pepper. No food processor, no overnight marinating, no long ingredient list. You can have the chicken on the grill in 10 minutes.
• The mustard-mayo coating does double duty: it keeps the breast meat from drying out while the skin underneath gets crispy and charred. The tangy Dijon flavor soaks into every bite.
• It feeds a crowd without any stress: one bird serves six people easily. Martha says to double it if your grill is big enough, and the leftovers are just as good cold the next day.

Grilled Spatchcock Chicken Dijon And Rosemary Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), spatchcocked
• 3 tablespoons Dijon mustard
• 3 tablespoons mayonnaise
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh lemon juice
• Salt and pepper

How To Make Martha Stewart Grilled Spatchcock Chicken Dijon And Rosemary

1. Make the Coating: Whisk together the Dijon mustard, mayonnaise, chopped rosemary, and lemon juice in a small bowl.
2. Season and Coat: Season the chicken generously with salt and pepper on both sides. Slather the mustard mixture all over the bird, covering both sides evenly.
3. Rest or Marinate: Cover loosely and let stand while you prepare the grill. If you want to prep ahead, refrigerate in a resealable bag for up to 24 hours. Bring it back to room temperature 1 hour before grilling.
4. Set Up the Grill: Heat your grill to 350 degrees for both direct and indirect cooking. Oil the grates over the indirect zone.
5. Grill Skin-Side Up: Place the chicken skin-side up on the indirect zone, with the legs facing the direct heat side. This prevents the breasts from overcooking before the legs are done. Cover and cook, maintaining about 350 degrees, until the skin starts to brown and a thermometer reads 150 degrees in the thickest part of the breast, about 45 to 50 minutes.
6. Flip and Char: Oil the grates over the direct-heat zone. Using tongs, flip the chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until the skin is charred in places and the thermometer reads 160 degrees, about 5 to 10 minutes.
7. Rest and Carve: Transfer to a cutting board and let rest 10 minutes before carving. The temperature will carry over to 165 degrees while it rests.

Recipe Tips

• Legs Toward the Hot Side: Martha places the legs facing the direct heat because dark meat needs more heat than white meat. This way everything finishes at the same time.
• Do Not Skip the Rest: The chicken jumps from 160 to 165 degrees while it sits on the board. If you wait those 10 minutes, every piece stays juicy when you carve.
• Prep It the Night Before: The mustard coating can sit on the chicken in a bag for up to 24 hours. More time means more flavor, and you just pull it out an hour before grilling.

What Goes Well With This Grilled Chicken

I usually throw some vegetables on the grill while the chicken cooks. Corn, zucchini, or asparagus all work. A cold potato salad from the fridge and some cornbread on the side and you have a full meal without turning on the oven.

If I am feeding more than six, I add a big green salad and a plate of deviled eggs. For drinks, lemonade or a cold beer. Nothing complicated.

How To Store Leftovers

Let it cool, then store the pieces whole in an airtight container. It lasts about 2 days in the fridge. You can freeze it too, just wrap each piece in foil and drop them in a freezer bag. Good for a couple of months.

The Dijon coating actually reheats better than most grilled chicken. A few minutes in a 350 degree oven and the skin crisps right back up. But honestly I prefer it cold the next day, sliced thin on bread with a little mustard and lettuce.

FAQs

• Can I marinate it longer than 24 hours? Martha says up to 24 hours in the fridge. I would not go longer because the mustard and lemon can start to break down the texture of the meat.
• What if I do not have a grill? You can roast this in the oven at 425 degrees on a sheet pan for about 45 minutes. You will not get the char but the mustard-rosemary flavor is still great.
• Why indirect heat first? Cooking at 350 on indirect heat lets the chicken cook through without burning the mustard coating. The direct heat at the end is just to char the skin for a few minutes.
• Can I use dried rosemary? You can, but use about 1 tablespoon instead of 2. Fresh rosemary gives a much brighter flavor that works better with the Dijon.

More Chicken Recipes:

• Martha Stewart Chicken Parmesan Recipe
• Martha Stewart Baked Chicken And Onions Recipe
• Martha Stewart Chicken Divan Recipe

Nutrition Facts

(1 serving, serves 6)

• Calories 380 kcal
• Total Fat 24g
• Saturated Fat 6g
• Cholesterol 120mg
• Sodium 520mg
• Total Carbohydrates 2g
• Protein 36g