Name: Grilled Chicken with Board Dressing
Yield: 4 Servings
Ingredients: 1 dried guajillo or New Mexico chile or 1/2 teaspoon crushed red pepper flakes; 3/4 cup chopped fresh cilantro; 1/4 cup chopped fresh oregano; 1 teaspoon finely grated lime zest; 1/4 cup olive oil plus more for grill; Kosher salt, freshly ground pepper; 1 4-pound chicken, halved, backbone removed; Lime wedges (for serving)

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Sprinkle the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top to rest. The cooked protein will absorb the herbs' aroma.

Recipe notes