Butterflied Chicken with Lemon, Garlic and Basil

  • Total: 2 hr 40 min
  • Prep: 2 hr 10 min
  • Cook: 30 min
  • Yield: 8 servings
Save Recipe


1 cup olive oil

8 cloves garlic, coarsely chopped

1/2 cup fresh lemon juice (2 to 3 lemons)

4 chickens (2 1/2 pounds each) butterflied (see Note)

8 lemon slices

32 basil leaves

Kosher salt and freshly ground pepper


  1. Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter.
  2. NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Butterflied Chicken

Broiled, Butterflied Chicken

Grilled Butterflied Chicken

Butterflied Asian Chicken

Butterflied Jerk Chicken

Sweet Glazed Butterflied Chicken

Butterflied Chicken Greek Style