1 heaping Tablespoon Dijon mustard
2 heaping Tablespoon orange blossom honey
1 Tablespoon extra virgin olive oil
1/4 tsp powdered garlic
1 Tablespoon white wine or water
1 Miller’s Amish fryer or roaster chicken* (approximately 4-5 pounds)
1 Tablespoon kosher salt or slightly less if using finely ground salt
1 tsp ground black pepper
2 foil wrapped bricks
Preheat oven to 350 degrees F.
Glaze: Combine ingredients thoroughly; set aside.
Chicken: Combine salt and pepper in a bowl. Remove chicken from packaging; pat dry with paper towels. Using kitchen shears, remove the back bone by cutting the bones on either side of the spine with kitchen sheers. (You can also ask your butcher to do this.) Discard bone (save it in the freezer for making stock.)
Season chicken with salt and pepper evenly all over. Allow to sit at room temperature while you prepare the grill. (No more than 30 minutes.)
Prepare coals to medium-high heat using offset cooking method (putting coals to one side so the chicken isn't directly above the coals when cooking.) Once ready, place clean grill over coals and allow to pre-heat 5 min. Place chicken, flesh-side down, on side of grill that is not above the coals. Place foil-wrapped bricks on top of chicken, one on either half.
Cover grill; roast 15-20 minutes, until chicken is slightly charred and golden brown. Remove bricks. Using tongs, turn chicken over. Replace the bricks on top of chicken. Continue grilling 20-25 min. or until skin is charred and chicken is 160 F when temperature is taken between the leg and thigh. Glaze the skin side, then turn the chicken. Glaze the underside, roast another 5-10 min until chicken is between 165 and 170 . Let chicken rest 10 min. Serve.
*Availabe at Neighborhood Co-op Grocery.