This copycat Boston Market Tuscan Herb chicken is exactly why I bought my Char-Broil Big Easy: crazy good chicken. Sure, I cook a lot of things on my Big Easy (well, Big Easys actually, since I have 3), but it cooks poultry like you’ve never had. Perfect every time and easy as you can possibly get. These split chicken breasts were packed with herb flavor, and had the most insanely crunchy tasty skin you’ve ever had. And oh so moist meat. This may be the best chicken I’ve ever made.
You can use skin-less chicken breasts if you prefer, just rub the herb mixture over the meat. The original recipe was for a whole chicken, which you could also do, but make sure you check the meat temperatures in several places before removing the full bird from the cooker. I prefer split chicken breasts for the simplicity of cooking and carving.
- 4 skin-on split chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 2 cloves garlic, crushed
- 1 1/2 teaspoons Kosher salt
- 2 1/2 teaspoons coarsely ground black pepper
- Fire up your Big Easy. Spray the basket with non-stick spray.
- Using your fingers, carefully separate the skin from the chicken meat, creating a pocket between the skin and breast.
- Combine the oil and the basil, oregano, rosemary and garlic.
- Rub the mixture between the skin and meat. Be generous with it.
- Salt and pepper the outsides of the breasts.
- Place into the Big Easy cooker and cook until the breast meat reaches 165 F. Depending on conditions and the size of the chicken breasts, plan on 10-15 minutes per pound.
- Remove and devour.