Grilled Chicken Breasts Stuffed With Herb Butter

1. 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.

2. 2

   In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.

3. 3

   With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken.

4. 4

   Fill with as much herb butter as possible; rub some under skin as well.

5. 5

   Sprinkle chicken with salt and pepper and brush with oil.

6. 6

   When grill is ready, put chicken skin-side up on cool side of grill.

7. 7

   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.

8. 8

   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.

9. 9

   Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer.

10. 10

    Serve hot, warm or at room temperature, with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.