Recipes

Diabolical Chicken

Cuisine: American

Type: Main Course

Serves: 4

Source:	Beer Can Chicken
Attributes:	Grill
Comments:	A take-off of Chicken Diavola
Serving Suggestions:

Ingredients:

Chicken:

1 chicken
Kosher salt
Coarsely ground black pepper
1/2 cup Meaux or Dijon French mustard
1 cup toasted bread crumbs
2 tbs. chopped fresh tarragon
2 cloves garlic, minced
1/2 tsp. hot red pepper flakes, or more to taste
2 tbs. melted butter
Lemon wedges for serving

Mustard Sauce:

1/3 cup mayonnaise
1/4 cup Meaux or Dijon mustard
1 tbs. fresh lemon juice
1 tbs. A.1. steak sauce
1/2 tsp. hot red pepper flakes, or more to taste
Freshly ground black pepper

Instructions:

1. Spatchcock the chicken. Cut off wingtips. Remove backbone. Rinse and dry with paper towels.

2. Generously sprinkle chicken with salt and pepper. Thickly paint both sides with mustard.

3. Mix bread crumbs, tarragon, garlic, and red pepper flakes together in a bowl, then transfer to a baking dish. Lay chicken skin side down in the crumbs to coat, then turn it over and coat the bone side. Sprinkle crumbs on bare spots.

4. Prepare a grill for indirect cooking.

5. When ready to cook, brush oil on the grill grate. Place the chicken, skin side up, in the center of the hot grate, over a drip pan and away from the heat. Drizzle butter over the top of the chicken.

6. Cover the grill and cook chicken until the crust is golden brown and the meat is cooked through (about 180°F in thickest part of thigh), about 40 minutes. Tent the chicken with foil if the crust starts to brown too much.

7. Transfer to a platter. Garnish with lemon wedges and tarragon sprigs and serve with mustard sauce.

Sauce:

1. Put all ingredients, except black pepper, in a small nonreactive bowl and whisk to mix. Taste for seasoning and add black pepper and more hot red pepper flakes to taste; the sauce should be highly seasoned. Will keep up to 1 week, covered, in refrigerator. Let return to room temperature before serving. Makes about 3/4 cup.

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