The Minimalist Mark Bittman uses a special technique to keep grilled chicken breast juicy.
4 tablespoons ( 1/2 stick) butter, softened
2 tablespoons chopped fresh tarragon, basil, chives or other herb
4 bone-in chicken breasts
Salt and freshly ground black pepper
Extra virgin olive oil as needed
Lemon wedges for serving.
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.
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.
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.
Alex has written for Vanity Fair, Barrons, Bloomberg and Condé Nast Traveler.