Ingredient:
8 chicken portions (legs or breasts)

Herb butter:
90 g (3 oz) butter, softened
3 tbsp chopped parsley
3 tbsp snipped fresh chives
2 garlic cloves, crushed (optional)
Salt and black pepper

Method:
Mix the butter with the parsley, chives, and garlic, if using, and a good pinch each of salt and pepper.

Score the skin of the chicken portions. Spread the butter over the skin, and put the chicken portions either skin-side down over a hot barbecue or skin-side up under a hot grill, 10 cm (4 in) from the heat. Cook for 10 minutes on each side or until the juices run clear when the chicken is pierced.

Hot Paprika Chicken
Substitute 2 sp paprika and 2 tsp mustard powder for the parsley and chives.

Jamaican Chicken
Substitute ½ tsp crushed peppercorns (red, green, and black), 1 tsp chopped fresh thyme, and 3 chopped spring onions for the parsley and chives.

Thai Coriander Chicken
Substitute 1-2 tbsp chopped fresh coriander and 2 tbsp Thai green curry paste for the parsley and chives.