• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Fines Herbes Grilled Chicken

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!

Comments

3 Responses | TrackBack URL | Comments Feed

  1. Sounds delicious and so simple – great for the summer months.

    Reply

  2. I made this on Saturday and it was great! Thanks for the easy and delicious recipe

    Reply

Leave a Reply



About Michele



Restaurant Reviews

  • mustard's chili dog with a taste of fries
  • bistro-barbes-tabbouleh-figs-cippolini-onions
  • coohills denver chefs up front poached egg on brioche with truffles
  • union station denver stoic and genuine lobster roll
  • chinese takeout
  • pasta pugliese
  • tapas

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime link meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Sponsor


Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives