Grilled Spatchcock Chicken with Dijon and Rosemary

1. Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.

2. Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).

3. Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).

4. Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.

5. Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.

Cook's Notes

Save the bones after carving to parlay into a smoky, rich chicken stock. Place them, including the backbone, in a pot; cover with water. Add aromatics (try carrots, celery, and half an onion) and simmer 1 hour. Let cool, then strain and refrigerate in an airtight container for up to 5 days, or freeze for up to 3 months.

Variations

TO ROAST THE CHICKEN:

Follow step 1, then place it on a baking sheet fitted with a wire rack. Cook in a preheated 425°F oven for 45 to 50 minutes, or until a thermometer inserted in the thickest part of the breast reads 160°.