Shelly's Recipe

BUTTERFLIED CHICKEN

Category: Poultry I

1 cup olive oil
8 cloves garlic, coarsely chopped
1/2 cup fresh lemon juice from 2 to 3 lemons
4 chickens (2 1/2 lbs each), butterflied
8 slices lemon
32 fresh basil leaves
Kosher salt and freshly ground black pepper

Marinade: 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 grill to medium-high. Remove each chicken from the marinade and shake off any excess, discarding the used marinade. Loosen the skin around the breast and place 1 lemon slice and 4 basil leaves on the 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 15-20 minutes. Place on a large serving platter. Serves 8