Butterfly a chicken, rub it all over with crushed garlic, ginger and oil if you’d like. Then cover the bottom of a shallow dish with half of your big bunch of lemon basil. Spread the chicken over it and cover the bird with more basil, saving about 1 cup of leaves for the chicken glaze. Rub the chicken’s basil into the bird’s surface. Lightly cover and refrigerate overnight. To cook, slow roast on the grill or in the oven.
During the last 30 minutes glaze the chicken by brushing with a puree of the 1-cup basil leaves, 3 tablespoons sugar, a seeded and minced Thai Chile, the juice of a lemon and 1/3 cup canola oil.
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