Updated Nov 24, 2014Chatelaine
- Lightly oil grill and heat barbecue to medium-low. In a large bowl, stir Dijon with oil, savory, sage, thyme, rosemary and basil until evenly mixed. Working with one thigh at a time, gently lift up skin along one edge and tuck about 1/2 tsp (2 mL) herb mixture underneath skin, then gently rub to evenly spread out.
- Place all chicken in bowl with remaining Dijon mixture and turn to evenly coat. If not grilling right away, cover bowl and refrigerate chicken.
- Place coated chicken on hot grill. Barbecue with lid closed, turning often, until chicken is springy when pressed, 30 to 55 minutes, depending on thickness of chicken. Remove to plates. Delicious with our Barbecued Balsamic-Mushroom Salad.
Don’t forget about Dad this month! Treat him to a special dinner on Father’s Day. This herbed-up chicken needs long low cooking, so you’ll have lots of time to let Dad know just how great he is.
Prepare chicken and place on a foil-lined, rimmed baking sheet. Bake in preheated 375F (190C) oven until skin is crispy and chicken feels springy when pressed, 40 to 50 minutes.