Name: Grilled Chicken with Board Dressing
Yield: Makes 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; freshly ground pepper; 1 4-pound chicken, halved, backbone removed; Lime wedges (for serving)

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Grilled Chicken with Board DressingDanny Kim

Letting meat rest ensures juiciness. Make even better use of that time by sprinkling the cutting board with chopped herbs dressed with oil and citrus zest before setting the meat on top, a trick we picked up from chef Adam Perry Lang. The cooked protein will soak up the herbs' aroma. Flavor bonus: Drizzle the herb-infused juices over the meat before serving.

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