herb

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.  

5 from 1 vote

Print

Grilled Chicken Breasts with Chive and Herb Butter

There's no marinade involved with this recipe. Instead, this compound butter seeps into the hot grilled chicken to infuse all of the delicious herbed flavor.

Prep Time 1 hour 15 minutes

Cook Time 40 minutes

Total Time 1 hour 55 minutes

Ingredients

• 1/2 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

1. 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.
2. 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.
3. 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.
4. Slice chive and herb butter into 1/2 inch slices.
5. To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Are you following me on Instagram,  Twitter,  Facebook  and  Pinterest? 

Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.