Grilled Chicken with Tarragon Butter

Charred bone-in chicken pieces finished with a melting compound butter of tarragon, shallot, and lemon.

Ingredients

• 1 whole chicken (about 3 1/2 pounds), cut into 8 pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter, softened
• 2 tablespoons chopped fresh tarragon
• 1 shallot, minced
• 1 teaspoon fresh lemon juice

Directions

1. Preheat a grill or grill pan to medium-high. Rub the chicken pieces with olive oil and season with salt and pepper.
2. Mash the softened butter with the tarragon, shallot, and lemon juice; set aside.
3. Grill the chicken, skin side down first, turning occasionally, for about 20 to 25 minutes, until well marked and cooked through (165 degrees F).
4. Transfer the chicken to a platter and immediately dot the hot pieces with the tarragon butter so it melts over them.
5. Let rest 5 minutes and serve, spooning the buttery juices on top.

Notes

Adapted from Jacques Pepin’s grilled chicken with tarragon butter.