Serves 8.
2 whole chickens, 3-4 pounds each
Olive oil for brushing, plus 1/4 cup
Kosher salt
Ground black pepper
2 tablespoons white wine
1/3 cup strong Dijon mustard
3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
Pinch of cayenne pepper
3 scallions, chopped
1 cup of panko, or fresh white bread crumbs, plus extra for tomatoes
4 tomatoes, halved
Heat the grill and prepare it for indirect cooking over medium heat.
Rinse and dry chickens. Using poultry shears, or a very sharp knife, cut down the length of each backbone (on each side) and remove. Turn chickens breast side up and break the breastbone by striking it with a blunt object (such as a can of beans).
Spread chickens open and lay flat. Tuck wing tips under the upper wings, then brush all over with olive oil.
Season with salt and pepper, and place in center of grill, skin side up. Cover the grill and cook for 20 minutes.
Meanwhile, assemble the mustard sauce. Whisk together the white wine and mustard, then slowly drizzle the 1/4 cup of olive oil and the butter into the mixture. Add the thyme, cayenne and scallions and combine. Reserve 8 teaspoons for the tomatoes.
After cooking chickens for 20 minutes, turn them over and spread mustard sauce on backs of chickens. Grill, covered, for 10 minutes. Turn breast-side up and spread mustard sauce on the skin. Grill another 10 minutes, covered. Sprinkle with breadcrumbs and grill, covered, 10 - 15 minutes more or until juices run clear.
Remove from heat and allow chickens to rest for 10 minutes. Spread each tomato with reserved mustard sauce, sprinkle with breadcrumbs and grill while the chicken is resting. Serve hot.
