Grilled Butterflied Chicken With Basil And Mint Vinaigrette
Grilled Butterflied Chicken With Basil And Mint Vinaigrette
This whole grilled chicken recipe starts with a simple brine, which is the key to a juicy bird.This recipe is courtesy of the National Chicken Council.
Prep Time
5
hours
Cook Time
25
minutes
Servings
4
Total time: 5 hours, 25 minutes
Ingredients
- 4 quart(s) water
- 1/4 cup sugar
- 1/2 cup salt
- 1 whole chicken, 3 ½ – 4 pounds
- 2 tablespoon lemon juice
- 1 tablespoon soy sauce
- 2 teaspoon honey
- 1 clove garlic, chopped
- 2 teaspoon fresh ginger, chopped
- 1/4 teaspoon red pepper flakes
- 1 tablespoon fresh mint, chopped
- 2 tablespoon fresh basil, chopped
- 1/4 cup olive oil
Directions
- Make brine by combining water, sugar and salt in large stockpot.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer 10 minutes, or until sugar and salt are dissolved.
- Remove from heat and cool completely.
- Butterfly chicken by removing backbone by cutting down either side of the backbone with a sharp knife.
- Remove the backbone.
- Turn chicken over so that rib bones are facing up and cut out breastbone.
- When brine is cool, add chicken to stockpot and refrigerate at least one, and up to five, hours.
- Do not brine longer as chicken will become too salty.
- Remove chicken from brine and pat with paper towels to dry.
- Heat grill to high, or, if using coals, heat and arrange with more coals on one side of grill than the other.
- (This creates two areas of heat – one high and the other cooler.)
- Place chicken over high heat and grill about 4 minutes per side until nicely browned.
- Turn off middle burner of gas grill (or one burner if there are only two) and move chicken over the area that is turned off.
- Or, if using a charcoal grill, move chicken to cooler area of grill.
- Grill chicken for another 18 – 20 minutes, turning often, until chicken registers 180 degrees F when a thermometer is inserted into the thickest part of the thigh.
- While chicken is grilling, make vinaigrette by combining all ingredients except the oil in a food processor.
- Pulse to combine.
- With motor running, slowly pour oil into mixture; continue pulsing until well-incorporated.
- Remove chicken to a platter and pour vinaigrette over hot chicken.
- Turn chicken to coat in sauce.