Butterflied Chicken with Lemon-Tarragon Butter Baste

Preparation info
  • Serves


    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

This is a summertime staple in our house that begins in the spring, as welcome as spring after countless roasted chickens throughout the winter. My father, who taught me the pleasures of grilling all the way through the harsh Cleveland winters of my childhood, created the baste, and I’ve never found a better one. This recipe may be the one instance where I prefer dried tarragon to fresh tarragon—the heat from the fire would kill the fresh. Dad would simply melt the butter and didn’t mind th