Maple-Style Grilled Spatchcock Chicken With Nuts

Ingredients

• 3/4 cup (180 mL) nuts of your choice* (almonds, pecans, walnuts, etc.), ground
• 1/4 cup (60 mL) fresh parsley, chopped
• 2 Tbsp. (30 mL) Dijon mustard*
• 3 Tbsp. (45 mL) + 1/3 cup (80 mL) Irresistible maple dressing*
• Salt and pepper to taste
• 1 whole chicken, about 2.2 lbs. (1 kg)

Preparatiion

1. In a bowl, mix the nuts, parsley, mustard and 3 Tbsp. (45 mL) of dressing. Season generously.
2. Shape the spatchcock by slitting the back of the chicken open down the centre lengthwise. Open the chicken from this slit, turn the chicken (breast upward) and press down on its centre to flatten it. Insert the nut mixture under the skin and thighs of the chicken. Close the skin on the mixture and press to stay in place.
3. Put the chicken in a large container, brush with the remaining dressing and seal hermetically. Let stand in the refrigerator at least 2 hours.
4. Preheat the barbecue to high. Cook the chicken on the hot grill, breast up first over high heat to sear it (about 3 minutes) lower heat to moderate, place chicken on aluminum foil to continue the cooking. Allow about 40 to 45 minutes of cooking in total. Serve immediately along with seasonal side dishes.