Dijon Chicken with Arugula and Cherry Tomatoes

Grilled chicken never tasted so good as this late summer creation. Arugula and tomatoes are at their peak in August. Fire up the grill and make some memories with all of these healthy flavors. This is Keto and Paleo-friendly and guilt-free. Add some bacon for an extra layer of smokey flavor.

Recipe

2 Chickens, 3 pounds each

8 sprigs of thyme, picked

1.5 oz. Extra Virgin Olive Oil

1.5 oz. Dijon Mustard

1 tsp Black pepper, finely ground

6 oz.  Arugula, rinsed

½ Red Onion, shaved thinly

1 pint Cherry Tomatoes, halved

Procedure

Remove the backbone of the chickens by cutting on each side of it through the cavity using a stiff boning knife or chef knife. Cut along the cartilage between the breasts and remove. Discard the backbone and cartilage (kiln). Lay the chickens open and press flat. Using a brush, apply the mustard to the flesh of the chickens, but not the skin. Sprinkle the chopped thyme and pepper evenly over mustard. Coals or gas grill should be heated on high with a place for indirect cooking. Place the chickens on a well-oiled grill over a direct flame. Cook for 2 minutes and turn 90 degrees. Flip the chicken, season with black pepper and repeat. Move the chicken to an indirect heat. Place the lid on the grill, only lifting it to baste every 5 minutes. After 20 minutes, remove the chickens from the grill and place onto a cutting board. Poke the thigh bone with a paring knife or fork. If the juices run clear, the chickens are done. Cut the chickens into manageable pieces while still warm and top with arugula, extra virgin olive oil, cherry tomatoes, red onions.

Yield: Serves 6 to 8