Grilled chicken with herb butter


Herb butter enhances chicken in a wonderful way. You can try mixing other other herbs  for the butter to vary the flavor. Tarragon and chervil, for instance, work well  together.


1 chicken (3 lb chicken, split and flattened)
1⁄3 c parsley (fresh parsley, finely chopped)
2 clv garlic (finely chopped)
1 T lemon juice (or to taste)
1⁄2 c butter (softened)
  seasoning (salt and ground pepper to taste)
1⁄2 c chives (fresh, finely chopped)


  1. Mix in herbs, garlic and lemon juice into the butter, season.
  2. Loosen the skin on breast and tights. Push some herbed butter under the skin; reserve remaining butter for brushing.
  3. Skewer the chicken. Brush with evenly with a little oil and season.
  4. Heat the grill. Brush or spray the rack with a oil.
  5. Grill the chicken skin side up for about 20 minutes; turn and grill for 15 minutes skin side down; turn once and grill skin side up for 10-15 minutes more to finish it off.
  6. Cut into 4 pieces and serve.


Brush a little herb butter whenever you turn the chicken.

If using the broiler, place a pan underneath to catch the juices. Baste the chicken with pan juices instead of brushing more butter.

4 servings
Preparation time
Cooking time
Total time
55 minutes

grilled chicken with herb butter