Herb-Tomato Grilled Chicken

The secret to this grilled chicken is hiding right under the skin. Before it ever hits the grate, you loosen the skin from the meat so the basting sauce can work its way underneath, seasoning the chicken from the inside instead of just glazing the surface.

That sauce is a pantry-raid wonder: ketchup for body and tang, lemon juice for brightness, minced garlic, and dried basil whisked into a little oil. It clings to the chicken as it grills, building a sticky, faintly charred coat that smells like high summer.

The method is straightforward. Grill bone-in pieces about a dozen minutes a side, brushing with sauce each time you check them, until the juices run clear. Basting in layers is what builds flavor and keeps the meat from drying out over the fire. Round it out with crusty bread, a tossed green salad, and crispy potato wedges for a plate that does the work of a full cookout.

Chef Tips

• Slide your fingers gently between skin and meat to open a pocket, then rub a little sauce right against the flesh before grilling.
• Stop basting in the last few minutes. The sugars in ketchup scorch fast, so a final clean stretch over the heat sets the glaze without burning it.
• Pierce the thickest piece near the bone to check doneness; clear juices mean it’s ready.

Variations

• Smoky version: stir a spoonful of smoked paprika or chipotle into the basting sauce.
• Swap dried basil for fresh oregano or thyme, or add a splash of Worcestershire for deeper savor.
• Roast it on a sheet pan instead of grilling when the weather won’t cooperate.