Grilled San Francisco–Style Chicken

This is a quick chef’s delight. It’s excellent, and everyone at your table will ask “What is in this?” (in a good way)!

Serves: 4Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. almond oil
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. raspberry white wine vinegar
  • 1 small chicken (3 lbs.), butterflied
  • 1 tsp. celery salt
  • 1⁄2 tsp. freshly ground black pepper


  • Heat grill to 400°F. In a small bowl, mix oil, mustard, and vinegar. Sprinkle the chicken with celery salt and pepper.
  • Paint the skin side of the chicken with the mustard mixture.
  • Grill the chicken, bone side to flame, for 15 minutes. Flip chicken and reduce heat to 325°F; cover and cook for 15 minutes.