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Recipe courtesy of Bobby Flay
Butterflied Chicken with Lemon, Garlic and Basil
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- Total: 2 hr 40 min
- Prep: 2 hr 10 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 85 g
- Saturated Fat
- 20 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 73 g
- Cholesterol
- 289 mg
- Sodium
- 1567 mg
- Total: 2 hr 40 min
- Prep: 2 hr 10 min
- Cook: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1098
- Total Fat
- 85 g
- Saturated Fat
- 20 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 73 g
- Cholesterol
- 289 mg
- Sodium
- 1567 mg
Ingredients
Directions
- 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.
- NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.
