Athenian Chicken
Courtesy of Greko Greek Street Food in Nashville.
"One of the first things you notice when walking into Greko in East Nashville is the slew of whole chickens, slowly roasting, rotisserie-style,...
Courtesy of Ashley Christensen of Death & Taxes located in Raleigh, NC. (Ashley likes to cut the corn off the cob and use a grill pan, but you can grill the corn first as well.)
Recipes and photos excerpted from Serial Griller: Grillmaster Secrets for Flame Cooked Perfection by Matt Moore 2020. Photography @Andrea Behrends and Helene Dujardin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ingredients
SERVINGS: 4-6 Serving(s)
- 6 ears fresh shucked corn, kernals cut from cobs
- 8-12 large fresh basil leaves, torn
- fine sea salt
- 4 tablespoons unsalted butter, softened
- 2 teaspoons grated lime zest
- 2 tablespoons lime juice
Preparation
1. Fire up grill. Place grill basket with fine holes directly on coals to preheat for 3 minutes.
2. Add corn and half of torn basil to hot basket and season with salt. Roast directly on coals until the kernels start to char, 3-5 minutes. (For gas grill, cook in basket on grates over high heat for 8-10 minutes.)
3. Transfer corn to large metal mixing bowl. Toss with butter (it will melt from the residual heat of the corn), remaining torn basil, lime zest, and juice. Add more salt to taste.
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