Grilled butter 'n' herb chicken

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15 min


8 servings

* PLUS Barbecuing Time: 20 minutes, Marinating Time: 60 minutes, Microwaving Time: 30 minutes


  • 8 serving-sized pieces chicken , about 2 kg
  • 1 lemon
  • 2 limes
  • 1 tbsp olive oil , or other vegetable oil
  • 1 tbsp melted butter
  • 1 garlic clove , crushed
  • 2 tbsp finely chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper


  • Remove skin from chicken only if you wish. To avoid flare-ups, trim off any fat. Finely grate peel from lemon and limes and squeeze out juice. Juices mixed together should measure about 1/2 cup (125 mL). Combine juices and peel in a small bowl and whisk in olive oil, melted butter, garlic, basil, salt and pepper. Place chicken in a resealable plastic bag or in a single layer in a large dish. Pour citrus marinade overtop. Marinate, covered, for 1 hour at room temperature or up to 1 day in the refrigerator, turning chicken several times.
  • To precook chicken in the microwave, place skin-side down in a microwave-safe dish. Pour marinade overtop. Cover with waxed paper or plastic wrap, venting one corner. Microwave on high in a 700-watt oven for 30 minutes. Turn chicken once. If your microwave does not have a turntable, rotate dish a quarter turn every 10 minutes.
  • Meanwhile, oil grill and preheat barbecue. Remove microwaved chicken from dish. Place bone-side down on hot barbecue and grill until golden, about 10 minutes per side. Or, to cook chicken entirely on barbecue, remove chicken from marinade. Place chicken, bone-side down, on barbecue over low heat. Slowly grill with lid closed or loosely covered with a tent of foil, turning occasionally for 30 minutes. Then, continue grilling until chicken is golden and done as you like, about 20 to 30 minutes more. Covered and refrigerated, chicken will keep well for 2 days.

Nutrition (per serving)

  • Calories
  • 255,
  • Protein
  • 27.3 g,
  • Carbohydrates
  • 0.9 g,
  • Fat
  • 15.1 g,

To avoid charring chicken, precook in the microwave, then quickly brown over a hot barbecue. Or, slow-cook over a low barbecue flame, covering the chicken with the barbecue lid or a tent of foil.