We have been having a lot of grilled chicken lately. I like chicken on the bone for grilling, it keeps it moist.
I have done this many times in the past and for dinner tonight.
3 or 4 split chicken breast with skin on, you can do more to suit your family
Since Victoria is growing basil, lemon basil, sage and oregano I like to use them.
I picked off some basil, lots of lemon basil and sage leaves. Gently lift the skin off the breast and layer some of the herb leaves and a small pat of butter. Put the skin back down to cover the breast meat.
Grill until the juices run clear.
UPDATE: forgot to say I also salt and pepper the skin and use a bit of cooking spray to get the skin really crispy