Cleaning out old magazines always unleashes some amazing recipes. This weekend was no exception. I found this tasty gem from a Fine Cooking magazine. The best part about this recipe is the butter and mustard mixture you put under the skin. This was the most delicious and tender chicken and a great way to kick of grilling season. Will have to do this again and play around with the herbs in the butter mixture.

I have used the butterfly or spatchcocking method to cook a chicken before. All you need to do is remove the backbone and then flatten the chicken by breaking the breastbone. Doing this helps cook the chicken faster and more evenly. I hear it is great when you do this with the Thanksgiving turkey too. If you want to give a try check out my other post that demonstrates how to cut the backbone out of the chicken. It is less scary than you think, though it sounds like a Dexter episode.