White Wine and Dijon Mustard Whole Chicken Recipe

This White Wine & Dijon Mustard Whole Chicken recipe combines dry white wine, Dijon mustard, fresh lemon, garlic, rosemary and olive oil to create a tender, flavourful grilled chicken with beautifully seasoned meat and a deliciously aromatic exterior. Featured on License to Grill with Rob Rainford, this easy recipe uses a flattened whole chicken and indirect grilling for juicy, evenly cooked results.

The Inspiration

Whole chicken is one of the most satisfying foods to prepare on the grill, especially when it is given enough time to absorb a flavorful marinade before cooking. In this recipe from License to Grill, Rob Rainford takes a whole chicken and prepares it for grilling by removing the backbone and flattening the bird.

The flavour inspiration comes from a classic combination of white wine, Dijon mustard, lemon, garlic and rosemary. Dry white wine provides acidity and a subtle depth, while Dijon mustard adds a tangy, savoury quality that pairs naturally with chicken. Fresh lemon juice brightens the marinade, garlic provides aromatic intensity and rosemary brings an unmistakable herbal character.

Featured in the Nothing But Chicken episode of License to Grill, this recipe demonstrates how a few well-chosen ingredients and a thoughtful grilling technique can turn a whole chicken into an impressive centerpiece for dinner.

Ingredients

2 flatten (back bone removed) 3-4 pound chicken – (400grams)
2/3 cup of dry white wine – (150ml)
1/3 cup of extra virgin olive oil – (75ml)
Juice from 1 lemon
4 pressed cloves of garlic
3 tablespoons of Dijon mustard – (45ml)
1 teaspoon of fresh ground black pepper – (5ml)
2 tablespoons of chopped rosemary – (30ml)
Olive oil for rub

Method

Combine the marinade ingredients in a non reactive container and mix well. Place flatten chicken in the marinade, cover and refrigerate for 4 hours.
Remove from marinade and discard. Pat chicken dry and rub with olive oil to coat.
Preheat grill to 350°F – (175°C)
Once the grill is hot, turn off middle burner and lower the other(s) to medium. Place the chicken, breast side down over the burner that is off. Close lid and grill for 45 minutes or until the chicken juices runs clear. Turn the chicken over after 20 minutes to balance off cooking.
Remove from grill and cover with foil and let stand for 10 minutes before carving. This will let the flesh reabsorb its juices.
Serve and enjoy!

Serving Suggestions

For a summer barbecue, pair the chicken with grilled corn, a fresh tomato salad, potato salad or a light coleslaw. The flattened presentation also makes this chicken especially suitable for entertaining. Once rested and carved, arrange the pieces on a large platter and surround them with grilled vegetables or roasted potatoes.

For a more elegant dinner, serve slices of the chicken with roasted root vegetables, sautéed greens and a simple grain such as rice, couscous or quinoa. The white wine and Dijon flavours work particularly well with earthy vegetables and fresh herbs.

A crusty loaf of bread can also be served alongside the chicken, particularly when the meal includes a fresh salad or grilled vegetables. The bread provides a simple addition to the table while complementing the savoury flavours of the chicken.

This recipe is also a strong choice for meal planning because leftover grilled chicken can be sliced and used in salads, sandwiches, wraps or grain bowls. The flavourful marinade means the chicken remains versatile enough to become part of several different meals.

Final Thoughts

This White Wine & Dijon Mustard Whole Chicken recipe is a wonderful example of how simple ingredients can create impressive grilled flavour. Dry white wine, Dijon mustard, lemon, garlic, rosemary and olive oil work together to create a bright and savoury marinade that complements the natural flavour of whole chicken.

Find more recipes from License to Grill here!