Serves 8

Boned chicken breasts quickly lose their moist interior when barbecued entirely on direct heat. That’s why in this recipe after the breasts are lightly charred, they are grilled over indirect heat that is maintained at a low temperature.

Lemon-Basil-Garlic Glaze

1/2 cup lemon juice, freshly squeezed
1/2 cup thin soy sauce
1/4 cup Dijon mustard
6 cloves minced garlic
1/3 cup chopped basil or sage or cilantro
1 tablespoon your favorite chili sauce
4 organic whole chicken breasts, boned but skin on
2 cups wood chips
Vegetable oil to brush on the grill
Combine all the Lemon-Glaze ingredients and stir well. Add the glaze to the chicken and coat the pieces evenly. Can be done to this point up to 24 hours before cooking with all food refrigerated.

Cooking: Preheat a gas or charcoal fire to medium. Place the wood chips on a small layer of foil, and place at one corner of the cooking grate. Brush vegetable oil on the grill. Place the chicken, skin side down on the grill. Cook until the skin becomes lightly charred, about 8 minutes. Brush with more marinade, and turn the chicken over. Turn off the heat under the chicken (if using coals, push them to one side). Turn the other burners to low. Cover the lid, and cook the chicken over low heat until the internal temperature on a meat thermometer reads 155 degrees. Every 5 minutes during cooking, turn the chicken over, brush with remaining marinade, and close the lid again. When done, transfer the chicken to a heated platter if serving family style or to individual dinner plates. Serve.

Menu ideas: Appetizers: Chinese Jade Dumplings (guests help fold the dumplings), crackers and a dip. With the entrée serve BBQ Portabello Mushrooms and hot dinner rolls. Dessert: Homemade pie and ice cream brought by a dinner guest.