Piquant Broiled Chicken Halves

James Beard

Author and Educator

James Beard adds moisture and flavor to broiled chicken with a nutty butter paste rubbed under the skin and a rich, spicy baste brushed over the top.


  • 1 cup walnuts, ground
  • 6 shallots, finely chopped
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/4 cup chopped parsley
  • 1 teaspoon dry mustard
  • Dash of Tabasco sauce
  • Three 2 1/2-pound broiling chickens, split, with backbone and neck removed
  • 2/3 cup melted butter
  • 1 teaspoon paprika


Combine the walnuts, shallots, 4 tablespoons butter, salt, parsley, dry mustard, and 1/2 teaspoon Tabasco to a smooth paste.

Loosen the skin on the chicken breasts by sliding your hand between skin and flesh and stuff the paste under the skins. Combine melted butter, paprika, and 3 dashes of Tabasco sauce.

Arrange chicken bone side up on the broiler rack and brush with the melted butter mixture. Broil 4 inches from the heat for 12 to 14 minutes, basting once or twice with the butter, then turn, brush skin side with butter, and broil for 12 to 14 minutes.


6 servings