Traditional recipes

Grilled Butterflied Chicken With Basil and Mint Vinaigrette

Grilled Butterflied Chicken With Basil and Mint Vinaigrette

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.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Recipe Summary

  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • ¼ cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • ¼ teaspoon salt
  • 2 tablespoons Mazola® Corn Oil
  • ½ cup loosely packed fresh basil leaves

Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.

Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.

Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.

Preheat grill to medium-high heat or about 400 degrees F.

Remove chicken from marinade and discard marinade.

Grill for 4 to 6 minutes per side or until cooked through.

Transfer to serving plate and garnish with additional basil, if desired.

Recipe Note: Add extra thick lemon slices or wedges to the grill with the chicken to use as a garnish or to squeeze for extra lemon flavor.


Watch the video: Κοτόπουλο στη σχάρα πεταλούδα. Grill philosophy (January 2022).