July 23, 2010 | Meat & Poultry
I don’t know why I haven’t thought of this dish before. One of my favorite ways to make chicken is to roast it in the winter with butter tucked under the skin of the breast. Not just any butter, but rather a compound butter made with the classic French combination of herbs, parsley, tarragon, and chives. So why not grill chicken with these same herbs, all of which I have overflowing in my herb garden?The technique couldn’t be simpler. Just toss a big handful of each of the three herbs into the food processor (or chop very finely by hand), add a little salt and pepper, then drizzle in extra virgin olive oil until it reaches the consistency of ketchup. Marinate the chicken in the herbs for an hour or so in the refrigerator then grill over a medium flame until the meat is cooked through and no longer pink in the center, about 6-8 minutes per side for a plump breast. Great summer grill fare!