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Preheat your oven to 450 degrees. Prepare a rimmed baking sheet with aluminum foil and a rack lightly coated with cooking spray. Set aside.
In a small bowl, combine the butter and 1/2 teaspoon salt. Add garlic and tarragon. If desired, add other herbs or other flavorings to the butter. Combine. I also have added flavors to the butter and tested it on a cracker or a small piece of bread to make sure the butter didn't need any more garlic or whatever. I have even bought flavored butter and not added anything else to it and the results were delicious!
Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket and slide the butter underneath the skin, into it. Using your finger or the back of a spoon, carefully spread the butter evenly under the skin of each breast. Season both sides of the chicken breasts with salt and pepper.
Using your toothpicks secure the skin, where it is not attached, to the chicken breast. This prevents the skin from shrinking on top of each chicken breast. Securing the skin also helps to create a crispy sheet of skin all over the top of each one and the chicken breast will be totally moist.
We used to recommend baking this chicken at 450 degrees for 35 to 40 minutes. Then we switched it to the timing below. Then we have our new method.
Rub the skin of each breast with oil. Place the breasts on the rack and bake at 450 degrees for 5 minutes. Then reduce the temperature, while chicken is in the oven, to 350 degrees for 20 to 30 minutes, until the skin is golden brown and the meat is cooked through. Use your meat thermometer to make sure your chicken is cooked to 165 degrees. Remove from oven and let the chicken rest for 5 minutes before serving. Enjoy!
Adjust your oven rack to lower middle position and preheat your oven to 325 degrees.
Prepare a rimmed baking sheet with tinfoil and a rack lightly coated in cooking spray.
Holding on to one chicken breast at a time use your finger to gently separate the skin from the breast meat, leaving the edges of the skin attached to the chicken breast. Lift the skin like it's an open door.
Using your salt shaker or a pinch of salt that is about 1/2 teaspoon in size, sprinkle salt, as evenly as possible, all over the surface of the chicken. NOT the skin. Once salted, place your skin back on top of your chicken breast. As my husband says you close the door!
Using the tip of a sharp knife or something sharp, poke at least 6 small holes through the skin. Depending on the size of your chicken breasts, up to 10 holes.
Place all of the chicken breasts on your prepared baking sheet.
Bake until the chicken has an internal temperature that registers 165 degrees, between 35 and 45 minutes.
Grab your largest skillet. I'm hopin it will hold all of your chicken breasts at one time, skin side down. Turn your oven on low and heat your skillet for five minutes.
Add oil and make sure there is oil everywhere in your skillet. Add chicken breasts, skin side down.
Increase your heat to medium high.
Do not move your chicken for the first three minutes. Keep watching for the skin to darken and crisp. No more than 5 minutes.
Lean each chicken breast to the side of the skillet so the fattest side of the breast is facing downwards on your skillet.
Cook until skin looks brown and crispy, another couple minutes, maximum.
Allow to rest on a plate or cutting board for 5 minutes before serving.
Enjoy every delicious bite!
Hold your basket over your kitchen sink and prepare it with cooking spray.
Rinse and pat chicken dry with paper towels, rub with oil, and season with salt and pepper.
Distribute your chicken breasts as evenly as possible, alternating ends, inside your basket, SKIN SIDE DOWN.
Place basket in air fryer and set temperature to 350 degrees.
Cook until chicken registers 160 degrees, 20 to 25 minutes, flipping and rotating breasts halfway through cooking.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes.
If you would like to add barbecue, or another sauce, cook chicken FIRST for 10 minutes.
Flip and rotate breasts, then brush skin side with barbecue sauce.
Return basket to air fryer and cook for 5 more minutes.
Baste again with barbecue sauce until well browned and chicken registers 160 degrees, 5 to 10 more minutes.
Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Serve.
Serve with extra sauce if desired. Enjoy!
Rinse and dry your chicken breasts with paper towels.
Liberally season your chicken breasts with salt and pepper, top and bottom.
Turn all of your burners up to high, close the lid and allow your barbecue to heat up for about 15 minutes.
Scrape your cooking grate clean with your grill brush.
Next, grab a pair of tongs and a bunch of paper towel. Dip the paper towel into vegetable oil and carefully wipe it back and forth across your cooking grate.
Now leave your main burner on and turn all of the others off.
You are going to be cooking your chicken on both sides of your grill, using the burners that are on and off.
First, you need to cook your chicken on all sides on the hot side of the grill. You are waiting for the skin to start to turn a nice, light brown color and to see pale grill marks appearing, somewhere between 10 to 14 minutes.
I usually adjust the chicken breasts 3 or 4 times, closing the lid in between.
Once you finish this, move all of the chicken, skin side down, to the cooler side of grill.
Make sure the thicker side of each chicken breast is facing the hot or "on" side of your grill.
Take a single, large piece of tinfoil and loosely make a tent covering the top of all of your chicken breasts. Make sure the edge of the tinfoil has a rim so the chicken is completely covered while cooking.
My husband says it's like putting a fedora (hat) over top of the chicken. You end up making a sort of tent to bubble up over top and cover all of the chicken breasts. I hope I am making sense.
Close the barbecue cover or lid and cook until your chicken breasts reach an internal temperature of 150 degrees at their thickest point, another 15 to 25 minutes.
Brush bone side of chicken with barbecue sauce, if using.
Move and flip chicken so now the bone side is down on the hot side of the grill and cook until browned, 4 to 6 more minutes.
Brush skin side of chicken with sauce and turn chicken over and continue to cook until browned and a thermometer inserted into thickest part of breast registers 160 degrees, another 2 or 3 minutes.
Transfer chicken to plate, platter or cutting board and allow to rest, tented loosely with foil, about 5 minutes.
Serve with additional sauce, if desired.
Prepare your slow cooker with cooking spray.
Arrange sliced onions in the single layer to cover the bottom of your slow cooker. I love using onion because it will add some flavor to your chicken.
In a small bowl combine chicken or steak seasoning, garlic powder, salt and pepper.
Rub the chicken breasts generously with blended seasoning and place on top of your onions.
Cover and cook for on LOW for 2 to 3 hours.
Regardless, your chicken must reach an internal temperature of 150 degrees so it doesn't overcook under your broiler. If you do not want to crisp up your chicken skin under the broiler make sure it is 160 degrees.
Adjust your oven rack about 6 inches from your broiler.
Turn your oven on to broil and allow it to preheat.
Prepare a rimmed baking sheet with tin foil and a rack lightly coated in cooking spray.
Place chicken pieces on top of your rack as evenly spaced as possible.
Broil chicken until skin is lightly browned and charred, within about 5 minutes. Keep an eye on your chicken breasts so they don't burn.
If desired, brush chicken with barbecue sauce and broil until lightly charred, about another 5 minutes.
Brush chicken with remaining sauce for serving, if using.
Serve and enjoy every bite.