Summer Barbequed Herb Chicken
This chicken is a cross between my “Fancy Pants Pan Chicken” and my “Ultimate Grilled Chicken”. I must point out that while this recipe calls for you keeping the chicken skin on the chicken breast while barbequing (I think I have discussed how not even the family dog should eat chicken skin), you must remove it before eating; it acts as a protective coat for the herbs and garlic while it is on the grill. Also please note, this can be done in a skillet, any time of the year, even though it’s called “Summer Barbequed Herb Chicken”.
Serves 4
A large handful of fresh herbs (I used basil, oregano and thyme), chopped
4 Cloves garlic, crushed
2 tsbp extra virgin olive oil
Salt
Pepper
4 Bone-in, skin-on chicken breasts
– If using the barbeque, preheat it to 375.
– Combine the herbs, garlic, oil, and a liberal amount of salt and pepper (about ½ tsp salt and ¼ tsp pepper) in a bowl and mix well.
– Trim the excess fat off the chicken breasts.
– Gently pull the chicken skin off the meat of the chicken without removing or tearing the skin; you want to have a pocket for the herbs and want the skin attached on at least one side of the chicken breast.
– Evenly distribute the garlic and herb mixture between the 4 chicken breasts, placing the mixture under the skin, on top of the meat.
– Place the skin back over the mixture, like a pocket.
– Place the chicken breasts skin side up (traditionally it is is skin side down first). Grill for about 9 minutes.
– Flip the chicken breasts and grill for another 8 minutes or unti the chicken is cooked. You can tell the chicken is cooked when the juices run clear or if you are using a meat therometer then the internal temperature should be at least 160.
– Let the chicken rest for at least 5 minutes before cutting into it.
– Remove the skin just before you eat; leave the skin on when you serve the dish.
Notes:
- The skin will get charred on the grill so if you are looking to make it extra fancy then leave the chicken on the grill, skin side up for 10 minutes instead of 8 and when it is flipped, cook it for 6 minutes.
- Use any combination of fresh herbs you wish.
- I’ve named this a summer time recipe because the herbs are more in bloom in the summer and also, I made this on the first day of summer!