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How to make it

  • In a blender, combine basil, garlic and olive oil. Pulse until blended to a paste. Add other ingredients except chicken. Pulse again until it becomes a thick sauce.
  • Rinse chicken and pat dry. Place chicken pieces in 2 gallon size plastic bags. Add marinade equally to the bags. Shake to coat.
  • Marinate in the refrigerator for 48 hours.
  • Prepare a charcoal fire for indirect cooking, making sure that grates are well oiled. When ready, add 2 handfuls of wood chips and allow to smoke. Place chicken, skin down on hot part of grill, watching for flare ups, for about 5 minutes to sear. Move to the middle of the grill and grill about 10 minutes, until well browned. Turn and cook an additional 30-40 minutes, adding more chips as needed. For this amount of chicken you will probably have to do it in 2 batches, or use 2 grills. But don’t worry; the chicken will be even better the next day, cold. Serves 6.

Reviews & Comments 5

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    " It was excellent "
    urkyle ate it and said...
    AAAAAH ! now this is cooking, a manafter myown heart!!
    Full 5 here
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    " It was excellent "
    midgelet ate it and said...
    sounds great!
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    " It was excellent "
    luisascatering ate it and said...
    Hey, I'm portuguese! Sounds good! :-)
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    " It was excellent "
    lincolntoot ate it and said...
    Sounds awesome! A 5 from me!
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds absolutely wonderful!
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