Basil And Wine Infused Smoked Chicken Recipes

GRILLED BASIL-MARINATED CHICKEN

Steps:

• Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
• When ready to cook, build a charcoal fire or preheat gas grill.
• Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

BASIL AND WINE INFUSED SMOKED CHICKEN

Steps:

• Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium.
• Mix together salt, sugar, paprika and pepper; set aside.
• Remove neck and giblets from chicken; discard.
• Rinse chicken inside and out, and pat dry with paper towels.
• Rub chicken lightly with oil.
• Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat.
• Season chicken with spice rub; under the skin, and inside and out.
• Insert basil leaves under the skin.
• Drain wood chips and place half on the hot coals.
• Brush grate with oil.
• Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface.
• Hold chicken upright, with body cavity facing down, and insert beer can into cavity.
• Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken.
• Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear.
• Add remaining wood chips after an hour and hot charcoal as required.
• Remove from grill and let rest for 10 minutes before carving.
• Carefully remove can from chicken and discard.
• Carve and serve with your favorite sauce and sides.

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.