Spatchcocked Deviled Chicken

Directions

1. 1
   Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking.
2. 2
   Flatten the chicken by pressing down on it firmly.
3. 3
   In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface.
4. 4
   Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
5. 5
   While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170 degrees F.
6. 6
   Discard remaining marinade.
7. 7
   While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
8. 8
   Transfer the grilled chicken to a cutting board and let cool for 5 minutes.
9. 9
   Over low heat, warm vinaigrette, whisking well.
10. 10
    Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.