This is my quick and easy go-to method for grilling chicken. Top it with a homemade lemony herb compound butter and you’ll take it to the next level.
Butter. It’s the secret sauce.
We all know it’s best slathered on freshly baked breads and muffins, hot corn on the cob, or as the essential base for the craziest, cheesiest mac & cheese, but it’s quickly become one of my favorite additions for anything that comes off the grill, too.
I’ve shared my penchant for compound butters before, like in this recipe for lime and chili chicken skewers or my husband’s now famous porcini infused butter atop filet mignon.
With flavored butters there’s no need to wait for a marinade to infuse the meat with flavor and moisture. All that’s required is a hot grill, hot chicken and sliced butter flavor boosters straight from the refrigerator in the form of these chive and herb butter slices. From there, the hot grilled breast meat finishes the job by decadently melting flavor onto each morsel of chicken.
Flavored butters are not only becoming my secret sauce, but like Wonder Woman’s golden cuffs they’re becoming my secret grilling weapon. If only I had the rest of the outfit (ahem…and that bod), imagine the work in the kitchen that could be done.
About the Recipe
I shared my favorite tips for the best grilled chicken breast here. It’s a quick and simple recipe and the building block for any BBQ. But when you’re craving more flavor and time is of the essence, flavored butters are a great option.
During the summer months I make different buttered combinations (truffle butter, garlic butter, sriracha butter) to have on hand to use for meats, chicken, fish, veggies and pretty much anything that comes off the grill. Yes, even fruit—honey, cinnamon and thyme is a favorite. The sky truly is the limit on what flavor combinations you can create.
Simply soften the butter until it’s mixable and add your favorite flavors. Dollop onto a piece of plastic wrap, roll into a log and place in the refrigerator for an hour or up to 1 month. Then, simply slice as needed.
Remember flavored butters aren’t limited to the grill. Use them for slathering on the outside of grilled cheese sandwiches, to season steamed veggies or boost your favorite sauces.
And with that, you’ve just become a grilling super hero.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.
Grilled Chicken Breasts with Chive and Herb Butter
Ingredients
- ½ cup 1 stick salted butter, at room temperature
- 3 chives , minced
- 1 tablespoon fresh parsley , minced
- 1 tablespoon fresh thyme leaves , minced
- 2 lemons , halved, plus zest of 1 lemon and juice of ½ lemon
- 4 boneless , skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- In small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on clean counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for hour or until firm.
- Bring grill to high heat and oil it lightly. Brush chicken breasts with extra virgin olive oil and season chicken breasts with kosher salt and freshly ground black pepper. Let rest at room temperature for about 10 minutes.
- Put chicken on grill along with 4 lemon halves, cut side down. Grill chicken for about 5 minutes per side or until grill marks form and chicken turns golden. Turn off one side of grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
- Slice chive and herb butter into ½ inch slices.
- To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.
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Oh boy do these chicken breasts look incredible. I’m loving having a look around your blog. I’m definitely going to make this.
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This looks and sounds amazing. I think I may have to trudge out to my bbq and make it for dinner tonight. In spite of the fact it’s snowing.
Thanks for sharing!
i am veg but i recommended this to my friend. thanks/…
Quite fine post, I definitely love this website, keep on it.
Can you freeze the herb butter?
Could I brown on stove top and finish in oven don’t have a grill at the moment ….and suggestions ?
I tried broiling the chicken. It was good!
This was super Delish! The perfect summer recipe paired with fresh corn on the cob- we used the butter on that too of course! Thanks.
Yuummm Yummmm…….It is looking damn delicious.
I will surely try it.
Thank you.
Your basic grilled recipe says internal temp should be 165-170. But in this recipe with chive butter you say temp should be 185. Was that misprint or why two different temps?
Though i am vegetarian but i told the recipe to my friend who loved it.
I recently purchased a new grill and have been looking for some recipes that I could try. Your grilled chicken breasts with chive herb butter look scrumptious! The flavored butter is an especially nice touch that should accent the meal quite nicely. I’ll be sure to fire up my BBQ and try out this recipe next weekend.
I made this tonight and loved it! It’s a great way to use the plentiful chives I’ve got going in my garden. Can’t wait to make it again!
Good morning! Just letting you know that I featured this in my May round-up of Deliciously Healthy Low-Carb Recipes, which was posted this morning. Love the recipe; I hope a lot of my readers will click over here and try it!
Simple ingredients and preparation often times produce the best flavors. This chicken looks amazing, and the butter is the key.
Just printed this out!! Can’t wait for dinner tonight!
Butter IS the secret sauce, always. What a delicious way with grilled chicken breasts!
Your dad’s burgers with butter are still one of my favorite – I can’t wait to try this one!! Amazing recipe, friend!
Holy deliciousness! This looks incredible. I recently had to go dairy-free because of health issues, but I will definitely be adapting this and trying it at home!
Hi Lauren, can you share what you would use if you adapted it for dairy-free? Thanks!
These chicken breasts must go on my Memorial Day menu now. They are fantastic!
I’m with you – I so prefer butter over marinade for flavoring – way better! These breasts – gorgeous!
This chicken looks amazing! I love a good compound butter–I made one with capers and shallots the other day. This one is next on my list!
Wow!
Boyfriend and I just grilled for the first time this season. You can bet these are next on our list. Pinned!
I love putting flavored butter on steak but have never thought to put it on grilled chicken! What a fabulous idea!
Oh my! That butter. It’s my everything. This looks ridiculously good, Heidi! I’ve been grilling up a storm and this is next on the list for sure!
This is definitely one of the best chicken breast recipes I’ve ever seen especially because of all the butter! It looks very juicy and yummy! Thanks for sharing, Heidi.
I remember falling in love with compound butters in culinary school and have continued to want to make them at home but never find the time too (except maple butter). Putting a pat on juicy grilled chicken sounds like the perfect way to start!
This is my kind of dinner. Flavored butters are the bomb. Can’t wait to try this with the chives in my garden!