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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! 
Comments
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Looks awesome Dyal!!! I am goin for a ginger and garlic Spatchcocked this weekend-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Wow. And I don't wow chicken... until now.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Man @Dyal_SC, that looks silly good. Any reason not to do this same approach WITH the spatchcocking?Definitely bookmarked.CheersB_BFinally back in the Badger State!
Middleton, WI -
@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. -
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
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Looks awesome. Have a whole chicken in the fridge and gonna try this. Thanks.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Plate setter and foil drip pan? Looks awesome!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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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._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Yup, @Cookinbob. I made a homemade pan out of some aluminum foil for the drippings. Like to keep my plate setter semi clean.
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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. -
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
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I NEED to try this!
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
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Thx, guys!@jfm0830 , I guess you can say it adds another +/- 20 minutes to leave it whole.
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