Ingredients
¼ cup whole grain mustard
2 tbsp chopped fresh mixed herbs
2 tbsp SIDS RASPBERRY VINEGAR
2 tbsp rice bran oil
¼ tsp SIDS CRAZY LEMON
1 New Zealand grown chook (1-2 kg)
Directions
Stir together in a small bowl herbs, oil, SIDS WINE & PEPPER MUSTARD, SIDS RASPBERRY VINEGAR and SIDS CRAZY LEMON. Set aside.
Using kitchen shears, cut chicken down each side of the backbone then remove the backbone to save for stock. Turn chicken breast side up and press firmly on breastbone to flatten. Tuck wings behind back. Place in shallow glass dish and brush with mustard mixture. Cover and refrigerate for 8-24 hours.
Place chicken, bone side down, on oiled grill over medium heat. Close lid and grill, turning once, until juices run clear - about 50 minutes. Transfer to cutting board, cover with foil and let rest for 10 minutes.