By Mark Bittman
Updated Feb. 28, 2024
- Total Time
- 45 minutes
- Rating
- 5(227)
- Notes
- Read community notes
Featured in: For Moister Chicken, Tuck the Flavor Inside
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Ingredients
Yield:4 servings
- 4tablespoons (½ stick) butter, softened
- 2tablespoons chopped fresh tarragon, basil, chives or other herb
- 4bone-in chicken breasts
- Salt
- freshly ground black pepper
- Extra virgin olive oil as needed
- Lemon wedges for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
469 calories; 23 grams fat; 9 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 62 grams protein; 684 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
Step
2
With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
Step
3
When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.
Ratings
5
out of 5
227
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Cooking Notes
Bohemian
But it can be depending on preparation and technique. Even salting the chicken a day ahead with kosher salt and keeping it in the refrigerator adds a lot of flavor to chicken. Cooking technique is what will keep it or make it juicy.
Yvette
I've made a similar recipe many times (another NY Times recipe) only without the step of combining the butter and herb and simply sliding it under the skin. Just put some pats of butter and chopped herb under the skin. Cook for 30 minutes rotating the pan halfway through. It doesn't get much easier and is very tasty. This can be broiled though it does splatter and create a lot of smoke in the oven.
DL
Thanks, very helpful.
Lee Schilling
OMG where have you been all my life ! This was absolutely amazing. I never would have a thought of the hot side/warm side system. Clever. Served mine over rice which absorbed some of the butter mixture. Great job
Sam
How can I make this in the stove? Any suggestions? unfortunately I’m in a condo with no grill but this look delish and would like to make :)
Sam
Can I do this with with skinless breasts and wrap it with a toothpick like i would do a ‘stuffed chicken’?
Ted
Outstanding! The technique is brilliant. The chicken breast was very moist and flavorful, and I usually don't like chicken breasts. I used tarragon, basil, chives, and garlic for the butter. Highly recommend.
M Reid
It was absolutely delicious and juicy and tender and tasty. Cooked in oven at 425 for 15 and then tented with foil and turned it to 400 which cut down the smoke from. Using. Olive. Oil. Duh. Lol. Next time id put a slice or two of lemon under the skin to keep the butter company.
lisa parrish
I used the lightly dried basil in the refrigerated section by the lettuce b/c I couldn’t get fresh. It was easy and delicious. Cooked in in toaster oven convection 400 degrees - don’t cover. Worked as well as my grill.
Kymberly
Had to use a meat thermometer but oh my goodness so perfect. Grilled corn and salad. Definitely easy peasy grilled chicken recipe.
M. Verdugo
What is the olive oil for?
ChefSacky
Make sure not to wuss out on going skin side down on indirect heat early. The earlier the better the chance the butter won’t melt out. Serve with Sam Siftons grilled romaine for a take on a grilledChicken Caesar.
Carol
I loved it! Used fresh herbs from my garden. On my food prep for the week tomorrow!!! I do like the idea of rubbing herbs and fat under the skin. :)
Janet
There wasn’t as much flavor as I had hoped. Next time I think I will put the compound butter under the skin as well. The skin was nice and crispy, though.
Christine
This was delicious. Any hints on how to keep the butter from leaking out when the breasts are on the grill? Maybe I missed something in the directions. Either way - I'll make this again!
Carol
I wonder if tying or skewering would help? Fact is the butter will melt. I'm going with the under the skin addition.
Chef Carlos
Very tasty, skin turned out nice and crispy
Yvette
I've made a similar recipe many times (another NY Times recipe) only without the step of combining the butter and herb and simply sliding it under the skin. Just put some pats of butter and chopped herb under the skin. Cook for 30 minutes rotating the pan halfway through. It doesn't get much easier and is very tasty. This can be broiled though it does splatter and create a lot of smoke in the oven.
Keith
The bottom line is that it is still chicken breast. Not terribly tasty or juicy.
Bohemian
But it can be depending on preparation and technique. Even salting the chicken a day ahead with kosher salt and keeping it in the refrigerator adds a lot of flavor to chicken. Cooking technique is what will keep it or make it juicy.
DL
Thanks, very helpful.
Ted
Then you no doubt overcooked it.
Lee Schilling
OMG where have you been all my life ! This was absolutely amazing. I never would have a thought of the hot side/warm side system. Clever. Served mine over rice which absorbed some of the butter mixture. Great job
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