Grilled Chicken with Tarragon Butter

Grilled Chicken with Tarragon Butter
  • 2 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1 (3 pound) chicken, quartered, drumsticks and thighs separated
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons chopped fresh tarragon
  • 2 teaspoons fresh lemon juice


  1. Preheat an outdoor grill for medium-high heat. Preheat oven to 160 degrees F (71 degrees C).
  2. Spread 1 tablespoon olive oil and 1/2 teaspoon salt over the chicken pieces.
  3. Place chicken pieces skin-side down on the hot grill; cook until browned, turning occasionally, about 20 minutes for the breasts and 30 minutes for the leg pieces. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a baking sheet and keep warm in the preheated oven.
  4. Combine remaining 1 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt, butter, tarragon, and lemon juice in a food processor; blend until smooth.
  5. Divide grilled chicken pieces among 4 serving plates. Dot each serving with about 1 tablespoon of the tarragon butter.

04/14/2018
Grilled Chicken with Tarragon Butter, recipe PT15M PT1H 5 455 calories

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