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Lemon Basil Chicken (pix)

One of the best chickens I've ever made.  Had to do something with a whole chicken tonight, and the wife and I have been getting a little burned out of our typical seasoned-on-the-outside spatchcocked chicken.  So tonight, I decided to take some basil out of the garden and use it with the chicken somehow.  I ended up injecting the meat with a mixture of Lemon Juice and strained Greek Marinade.  Then I placed some fresh julienned basil under the skin and seasoned the outside with S&P.  Then finished the chicken with a glaze of butter.  Flavor was ridiculous!  :D













  • Mattman3969Mattman3969 Posts: 7,516
    Looks awesome Dyal!!! I am goin for a ginger and garlic Spatchcocked this weekend


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • FoghornFoghorn Posts: 5,529
    Wow.  And I don't wow chicken... until now.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Black_BadgerBlack_Badger Posts: 1,182
    Man @Dyal_SC, that looks silly good. Any reason not to do this same approach WITH the spatchcocking?

    Definitely bookmarked.

    Finally back in the Badger State!

    Middleton, WI
  • Dyal_SCDyal_SC Posts: 4,618
    @Black_Badger, I am sure it would work just fine spatchcocked as well. :) I had the time and was just in the mood for a little something different tonight. :)
  • TjcoleyTjcoley Posts: 3,527
    Love the chunk of butter to finish it. Will add that for sure.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • AviatorAviator Posts: 1,680

    Looks awesome. Have a whole chicken in the fridge and gonna try this. Thanks.


    Large and Small BGE, Blackstone 28 and a baby black Kub.

    Chattanooga, TN.


  • CookinbobCookinbob Posts: 1,690
    Plate setter and foil drip pan? Looks awesome!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • JRWhiteeJRWhitee Posts: 3,709
    Looks great Dyal, just put a whole chicken in brine for tomorrow nite. I plan on taking it out of the brine in the morning and letting it air in the fridge until dinner time. Going to spatch it and use your butter idea. Thanks nice cook.

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • Dyal_SCDyal_SC Posts: 4,618
    Yup, @Cookinbob. I made a homemade pan out of some aluminum foil for the drippings. Like to keep my plate setter semi clean. :)
  • jfm0830jfm0830 Posts: 987
    edited August 2013
    Wow! What a great looking (and I'm sure tasting) chicken. The color on that skin is textbook perfect. Very nicely done!!

    Other than a spatchcocked chicken, I've never cooked a whole chicken other than on the rotisserie. I'm curious what the difference in time is between the whole chicken and spatchcocked? Spatchcocked chicken normally takes about 90 minutes for me. TIA.
    3 LBGE & More Eggcessories than I care to think about.
  • GriffinGriffin Posts: 7,608
    That looks absolutley horrible. Send me the leftovers and I will dispose of them properly so you won't have to suffer any more. ;)

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • DredgerDredger Posts: 1,421
    A thing of beauty!
    Large BGE
    Greenville, SC
  • I NEED to try this!
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • RaleighGuyRaleighGuy Posts: 207
    Love the color on that chix!


    Raleigh, NC

  • Dyal_SCDyal_SC Posts: 4,618
    Thx, guys! :) @jfm0830 , I guess you can say it adds another +/- 20 minutes to leave it whole.
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