Poulet Grillé à l’Américaine, Sauce Diable

Mustard-Crusted Grilled Chicken with Devil Sauce

Preparation info
  • Serves


    • Difficulty


    • Ready in

      2 hr

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About


  • One or two 1.5-kilogram (3-pound, 5-ounce) chickens (see


Prepare your mise en place.

Using a chef’s knife, remove the wishbone from the chicken. Do not trim the wing tips. Remove the backbone by cutting through each side of the cavity of the chicken. Flatten the chicken out by pushing on the breast area. Remove the breastbone, and using a boning knife, remove the hipbone and expose the thigh bone.