Chicken Lickin’ Dinners

I’ve had numerous requests for a chicken entrée that is healthy, easy-to-make and suitable for summer entertaining.

Not only do I have one, I have three.

The deviled chicken is a go-to recipe if you are in a hurry. The other two recipes taste good when the chicken is marinated for a short time, but the flavor is even more amazing when the chicken is allowed to season overnight.

Bon appétit!

Tarragon-Scented Grilled Chicken Breasts(Serves 6)1/2 cup freshly squeezed lemon juice

1/2 cup olive oil

3 tablespoons fresh tarragon, chopped

3 large cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon sea salt, to taste

2 teaspoons freshly ground black pepper, to taste

6 large chicken breasts, boneless and skinless

Sprigs of fresh tarragon, for garnishTo prepare:Whisk the lemon juice, oil, chopped tarragon, garlic, mustard, salt and pepper in a non-reactive bowl large enough to hold all the chicken.

Taste and adjust the seasonings.

Rinse the chicken.

Pat dry with paper towels.

Pound each breast, until the flesh is evenly distributed.

Roll the chicken in the marinade, until completely coated.

Cover with plastic wrap and marinate in refrigerator overnight.

Preheat the coals until they are white hot.

Remove the chicken from the marinade.Discard the marinade.

Arrange the chicken, skin-side down, on the clean grill grid.

Cook until grill marks are apparent, about 5 minutes.

Turn over the chicken.

Grill the other side, about 5 minutes.

Reduce heat. Cover.

Continue cooking, until the juices run clear when pierced with a two-pronged fork, about 15 to 20 minutes total.

Transfer chicken to a warm platter. Garnish with tarragon sprigs and serve.Deviled Chicken—Broiled(Serves 8)2 2½- to 3-pound young broiler chickens, quartered or cut into pieces

Coarse sea salt, to taste

1½ sticks unsalted butter

6 tablespoons olive oil

1/2 teaspoon cayenne pepper, to taste

Red pepper flakes, to taste

1 large onion, finely chopped

3 large cloves garlic, minced

1/3 cup flat leaf parsley, chopped

Sprigs of flat leaf parsley, for garnish

Lemon wedges, for garnishTo prepare:Melt the butter and oil in a small saucepan over moderate heat.

Stir in cayenne and red pepper flakes. Set aside, with a basting brush handy.

Mix the chopped onion, garlic and parsley together in a bowl.

Add only enough butter/oil to the vegetables until a paste forms.

Preheat the broiler to high.

Adjust the oven rack so the chicken will be about 5 inches away from the flame.

Wash the chicken.

Pat dry with paper towels.

Season with salt.

Arrange the chicken, skin-side down, on the broiler pan.

Brush with butter/oil.

Broil, until browned on edges, for 10 minutes.

Turn chicken over. Brush with butter/oil. Broil, basting occasionally, for 10 to 15 minutes.

Watch closely, basting as necessary. Evenly spread the onion mixture on the chicken, after the juices run clear when pierced with a two-pronged fork.

Broil, until the topping is cooked and browned, about 5 to 6 minutes longer.

Transfer the chicken to a platter. Pour cooking juices into a small pitcher. Garnish the platter with lemon wedges and sprigs of parsley.Southwestern Style Grilled Chicken(Serves 8 to 10)2 medium tomatoes, washed and quartered

2 medium onions, coarsely chopped

1 red bell pepper, seeded and coarsely chopped

5 large cloves garlic, peeled

1/2 cup fresh cilantro leaves, packed

2/3 cup soy sauce

6 tablespoons canola or olive oil

2 tablespoons freshly squeezed lime juice

2 teaspoons freshly ground black pepper

5 large whole chicken breasts, skinless and split into two halves

Sprigs of cilantro, for garnish

Flat leaf parsley, chopped, for garnishTo prepare:Add tomatoes, onions, bell pepper, garlic, cilantro, soy sauce, oil, lime juice and black pepper into a food processor.

Process until blended, about 2 minutes.

Place chicken in a non-reactive bowl, large enough to accommodate all pieces.

Pour marinade over the chicken.

Turn pieces to coat both sides.

Cover and refrigerate for at least five hours, turning chicken occasionally.To grill:Preheat the grill to medium-high heat.

Remove chicken from the marinade.

Place the skin-side down on the clean grill grid.

Grill, about 10 minutes, per side. Pour the marinade into a saucepan over high heat.

Bring to a boil.Cook about 5 minutes.

Baste the chicken with cooked marinade.Or, to bake:Preheat the oven to 425°F.

Transfer the chicken breasts to an oven-proof, shallow baking dish. Pour the marinade over the chicken.

Bake, occasionally stirring or moving the chicken pieces to ensure even cooking, until the juices run clear when pierced with a two-pronged fork, about 30 to 45 minutes.

Remove from oven. Transfer to platter. Garnish with cilantro and sprinkle with parsley.

Serve with corn bread and black beans.