Recipe: Grilled Butterflied Chicken with Basil and Mint Vinaigrette (brined)

GRILLED BUTTERFLIED CHICKEN
WITH BASIL AND MINT VINAIGRETTE
"Want an easy way to prepare an inexpensive whole chicken on the grill? Try "butterflying" the bird, for a chicken that will cook more evenly and a final presentation that is most impressive."



1 (3 1/2 to 4 pounds) whole chicken
FOR THE BRINE:
4 quarts water
1/4 cup sugar
1/2 cup salt
FOR THE VINAIGRETTE:
2 tbsp lemon juice
1 tbsp soy sauce
2 tsp honey
1 clove garlic, chopped
2 tsp chopped fresh ginger
1/4 tsp red pepper flakes
1 tbsp chopped fresh mint
2 tbsp chopped fresh basil
1/4 cup olive oil

Make brine by combining 4 quarts water, sugar and salt in large stockpot. Bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes, or until sugar and salt are dissolved. Remove from heat and cool completely.

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.

WHEN READY TO COOK:
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.

MEANWHILE, MAKE THE VINAIGRETTE:
Combine all ingredients for the vinaigrette, except the oil, in a food processor. Pulse to combine. With motor running, slowly pour oil into mixture; continue pulsing until well-incorporated.

TO SERVE:
Remove chicken to a platter and pour vinaigrette over hot chicken. Turn chicken to coat in sauce.

Makes 4 servings
Source: The National Chicken Council