Paprika & Mustard Spatchcock Chicken
on Jan 06, 2019, Updated Dec 09, 2024
This post may contain affiliate links! For more info, check out ourย privacy policy.
Dreaming over this paprika and mustard spatchcock chicken. I love to prep this on a Sunday night and eat throughout the week. Pair with dinner with roasted vegetables and greens or rice. Save the bones for stock and shred in salads, sandwiches + more. Options are endless!
Paprika and Mustard Spatchcock Chicken
Dreaming over this paprika and mustard spatchcock chicken. I love to prep this on a Sunday night and eat throughout the week.
Ingredients
- 1 whole chicken, spatchcocked
- juice of 2 whole lemons
- 1/3 cup paprika
- 1/3 cup mustard
- 1/3 cup extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
Instructions
- Mix all your ingredients together for the marinade and cover over your bird evenly. You can even marinate and prep ahead of time overnight to let the flavors combine.
- Set your grill or oven to 400 degrees (I used my Traegar grill). If cooking on your Traegar, place in for 40-50 minutes and in the oven about 50-60 minutes.
- Remove, let rest for 10-15 minutes, carve, serve or save for later!
Nutrition
Calories: 624kcal, Carbohydrates: 10g, Protein: 38g, Fat: 49g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 26g, Trans Fat: 0.2g, Cholesterol: 143mg, Sodium: 2115mg, Potassium: 664mg, Fiber: 5g, Sugar: 1g, Vitamin A: 4722IU, Vitamin C: 3mg, Calcium: 66mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
