I’m always making Butcher Holler sound like the most backward part of the United States-and I think maybe it is.
I know I’m in for a food prep exercise when a recipe begins with “have your butcher”…and so it begins with deboning a whole chicken leg, only two bones to deal with and working slowly the task is easily completed since I didn’t have to deal with an attached backbone, look at the video attachment below for good instructions. Mikey doesn’t like dark meat so I deboned a chicken breast for him as well. This recipe is so tasty and easy as were Nigel’s baked tomatoes. Since you can do all of the prep work ahead of time this chicken would be a great flavorful company dish…hint, instead of prepping the grill grates with oil to prevent the chicken from sticking, clean the grill well and get it really hot then save the oil for the chicken, liberally brush oil over the chicken, both sides.
Grilled Chicken with Basil Butter
adapted from Nigel Slater
unsalted butter, 3 tablespoons plus 1+1/2 tablespoons EVOO
torn basil leaves a good handful
lemon ½ and a little grated zest
chicken legs, boned 2
lemon or lime to serve
Mash the butter and oil in a small bowl, then fold in the torn basil leaves, the juice of the lemon half and a little salt and black pepper. Set aside to chill thoroughly. Debone the chicken leg and breast, but leave the skin on, pound each piece with a meat mallet to even out the thickness, season with salt and pepper, cover and refrigerate until ready to grill.
Cook the chicken over a hot grill, turning it once during cooking. The skin-side will smoke quite heavily, so keep the heat quite low. Once the meat is cooked transfer to a warm plate and add a spoonful of basil butter to each one. Serve, squeeze a little lemon and pinches of zest.
Nigel’s baked tomatoes: