Ingredients
1 cup white wine or chicken broth1 cup apricot preserves or quince jelly1 tablespoon stone-ground mustard1 broiler/fryer chicken (3 to 4 pounds)3/4 teaspoon salt1/2 teaspoon pepper
Preparation
In a small saucepan, bring wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in preserves and mustard. Reserve half the glaze for basting.
Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side up, and press to flatten. Sprinkle with salt and pepper.
Prepare grill for indirect medium heat. Place chicken on greased grill grate, skin side down, covered, over direct heat 10-15 minutes or until nicely browned. Turn chicken and place over indirect heat until a thermometer reads 170°-175° in the thickest part of the thigh, brushing occasionally with reserved glaze mixture, about 30 minutes.
Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.
