Blue Cheese Mustard Chicken Recipe


2 butterflied and partially broiled chickens

Cooking juices from the chicken - minus most of the fat

4 tablespoons mustard

2 tablespoons blue cheese

3 tablespoons scallions or ramps - minced

1/2 teaspoons Herbes de Provence (without lavender)

1 teaspoon chili olive oil 

2 cups bread crumbs - from quality homemade or french bread

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Blue Cheese Mustard Sauce Whole Chicken Recipe

This recipe starts with two butterflied chickens, broiled until they are just short of done - about 10 minutes on the second side instead of 15 minutes. They are then coated with a delicious blue cheese mustard sauce and bread crumbs, and then braoiled for another 10-12 minutes. Pretty easy - if you know how to butterfly a chicken...


1. Broil chicken for 10 minutes on the second (skin) side - about 5 minutes shorter than you normally would.

2. Blend mustard, blue cheese, scallions, herbs and olive oil in a bowl.

3. Blend about half of the chicken juices into the mustard sauce. The sauce should be the consistency of a paste.

4. Spread mustard sauce onto the skin side of the chicken.

5. Then pat on a coat of bread crumbs.

6. Baste with remaining chicken juices.

7. Roast chicken in upper third of oven at 400-degrees (F) for 10-12 minutes until done.

8. Crumbs should be lightly browned and the drumstick should feel tender when pressed.

Serves 8-10