1 cup olive oil
1/2 cup lemon juice (from 3 lemons)
2 tsp dried basil
2 tsp onion powder
1/2 tsp dried thyme
1 garlic clove, smashed
1 tbsp + 1 1/2 tsp kosher salt, divided
2 (3 1/2 to 4-lb) whole chickens, cut in half lengthwise, backbones removed
Lemon halves and fresh basil leaves for garnish, if desired
In a large bowl, whisk together the olive oil, lemon juice, basil, onion powder, thyme, garlic and 1 tablespoon of the salt. Add chicken halves and toss to coat. Cover and chill 3 to 5 hours, turning occasionally.
Preheat grill to medium (350 degrees to 400 degrees.
Remove chicken from marinade. Sprinkle evenly with the remaining 1 1/2 teaspoon of salt. Place skin side up on oiled grates and grill, covered, turning occasionally, until a meat thermometer inserted into the thickest portion registers 165 degrees. This will take about 35 to 45 minutes.
Transfer chicken to a platter and let rest 10 minutes before serving. Garnish with the lemon and basil, if desired.
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