On warm summer evenings it’s nice to avoid heating up the kitchen, so keep the heat outside by firing up the grill. This is a great way to cook chicken, whether you serve it up hot or leave it to cool and make it part of a picnic. The buttermilk marinade tenderizes the meat, and the fresh herbs with just a touch of Dijon mustard lend a beautiful flavor. There are no hard-and-fast rules on what herbs you should use. Having said that, using one or two lighter herbs—such as flat-leaf parsley and chervil, with a smaller quantity of a stronger flavor, such as thyme, marjoram, oregano, or tarragon—is a good direction to take.

I slash the chicken pieces in the thickest part of the breast, thighs, and legs; this helps the flavors penetrate and cuts the time on the grill. You can cook the chicken in the oven, but I like it best over a hot barbecue or in a grill pan. Enjoy your favorite beverage or nibble on some Chickpea Deli Salad while you tend the meat.