Grilled Chicken Breasts Stuffed With Herb Butter
Updated Feb. 28, 2024
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 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
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.
Private Notes
Comments
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.
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.
Thanks, very helpful.
Our grill ran out of gas, so I used the Bittman method for “roast chicken parts in olive oil or butter”: oven heated to 450, heat the roasting pan with 4 T olive oil or butter, add the hchicken and turn a couple times leaving the skin side up, roast for 15 minutes, turn the chicken and roast for 10 minutes, and finally turn and roast 5 to 15 minutes. It was so good
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 :)
Can I do this with with skinless breasts and wrap it with a toothpick like i would do a ‘stuffed chicken’?
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