Woodfired Mayo-Rubbed Spatchcock Chicken with Shallot Garlic Pan Sauce | Divaqbbq
Woodfired Mayo-Rubbed Spatchcock Chicken with Shallot Garlic Pan Sauce
25 mins prepServes 4
This recipe features a woodfired spatchcock chicken, generously rubbed with mayo and seasoning for crispy skin and juicy meat. It's finished with a silky, rich pan sauce made from shallots, confit garlic, Dijon mustard, and pan drippings.
1. Pat the chicken completely dry and place breast-side down.
2. Slather half the mayo on the bone side, season generously with Traeger Veggie Rub.
3. Flip, repeat on the skin side.
4. Preheat grill to 375°F and insert Meater probe into the breast.
5. Place on a 9 1/2 x 13-inch rimmed tray and cook until breast hits 162–165°F and thighs at least 180°F.
6. Remove and rest loosely tented.
7. Pour pan juices into a sauté pan. Add shallot, garlic, Dijon. Whisk and cook.
8. Reduce by 1/3 .
9. Add stock and boil 2–3 minutes.
10. Strain and whisk in cold butter until glossy.
11. Cut chicken and pour sauce over top. Finish with herbs.
