It's summer. Time to fire up the grill and turn to a time-tested classic: Grilled chicken.

Grilled Herb Chicken (prep. time 40 minutes. 1 serving, 2 meals)

1/2 skin-on, bone-in, free range organic chicken

1/4 C. butter, softened

1 Tb. each shredded fresh basil, oregano (thyme and rosemary would also be nice if you have it)

1 very generous pinch each salt and pepper

1/4 tsp. paprika

1 Tb. olive oil.

Mix together soften butter and fresh herbs.  Slip the butter under the skin of the room-temperature chicken.  Massage in to evenly disperse. Rub any extra butter on the outside of the chicken half, sprinkle with salt, pepper and paprika and rub in.  (putting the herbs and butter under the skin infuse the meat with extra moisture from the butter and the flavors from the herbs as the heat releases their oils) Drizzle the skin side of the chicken with olive oil and allow to sit while the grill heats to medium hot.  Place the chicken, skin side down, on the hot grill and allow to sear with the lid open for about 10 minutes.  Once the skin starts to brown and char slightly, turn the chicken over, close the lid and reduce the heat to medium.  Allow the chicken to slowly cook for at least 20 minutes until the internal temperature at the thickest part of the chicken is 160.  Remove from the heat and allow to rest for about 10 minutes to allow the juices to traverse back into the meat.  If you are having trouble getting the thicker parts of chicken to cook without the thinner parts becoming over-done, cut some slits in the thick parts to get heat in deeper.  Do this as a last resort so as to not lose juice if possible.

Serve with seasonal vegetables and picnic salads.

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Save and refrigerate what is left of the uneaten chicken.  The next day, pick every scrap of meat off the bone and set aside on a microwave-proof plate. (You can still save the bones and freeze them to use later in a soup stock.) Combine the chicken with a jared barbeque sauce and microwave for about 40 seconds.  Mound chicken on a hamburger or hard roll and place in a toaster oven at 330 for about 10 minutes.  Top with a slice of cheese and broil until cheese is melted.  Serve the leftover open-face pulled-chicken sandwich to the person who didn't properly finish their meal the day before.  They won't complain.

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