Glazed Spatchcocked Chicken

• 1 cup white wine or chicken broth
• 1 cup apricot preserves or quince jelly
• 1 tablespoon stone-ground mustard
• 1 broiler/fryer chicken (3 to 4 pounds)
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

1. 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 of the glaze for basting.
2. Cut the chicken along each side of the backbone with shears. Remove the backbone. Turn the chicken breast side down, and press to flatten. Sprinkle with salt and pepper.
3. 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 170u0b0-175u0b0 in the thickest part of the thigh, brushing occasionally with reserved sauce mixture, about 30 minutes.
4. Remove chicken from grill. Let stand 15 minutes before carving; serve with remaining glaze.

white wine, apricot preserves, stoneground mustard, chicken, salt, pepper

Taken from www.tasteofhome.com/recipes/glazed-spatchcocked-chicken/ (may not work)