Grilled Chicken Breast Herb Butter Recipes

GRILLED CHICKEN BREASTS WITH CHIVE AND HERB BUTTER

Steps:

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

THE BEST GRILLED CHICKEN

Steps:

• One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.
• Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag (go ahead and use the same one you used for pounding if it is still in good shape). Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate for at least 4 hours or overnight.
• Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.

GRILLED CHICKEN WITH HERBS

Steps:

• In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours.
• Preheat grill to medium high heat OR set oven to broil.
• Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

GRILLED CHICKEN AND HERBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

GRILLED CHICKEN BREASTS STUFFED WITH HERB BUTTER

Steps:

• Prepare charcoal or gas grill; heat should be medium-high and rack about 6 inches from fire; keep part of grill cool for indirect cooking. In a small bowl, use a spoon or fork to combine butter and herbs, or use a mini food processor.
• With sharp-bladed knife, cut a 2- to 3-inch slit in deepest part of chicken. Fill with as much herb butter as possible; rub some under skin as well. Sprinkle chicken with salt and pepper and brush with oil.
• When grill is ready, put chicken skin-side up on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move to an even cooler part of fire or turn so skin side is up again. When skin has lost its raw look and most of the fat has been rendered, after 20 minutes or so, move chicken directly over fire. Cook, turning now and then, until both sides are browned and flesh is firm and cooked through, 5 to 10 minutes longer. Serve hot, warm or at room temperature, with lemon wedges.

CHICKEN BREASTS WITH HERB BUTTER

Steps:

• Preheat oven to 425.
• Combine butter and herbs; reserve 2 tsp.
• Carefully separate skin from chicken leaving skin attached.
• Spread remaining herb butter over meat under skin of chicken- smooth skin over butter Rub the reserved herb butter over skin of chicken.
• Place chicken in roasting pan and bake for 35-40 minutes until chicken is no longer pink near the bone and juices run clear.

GRILLED CHICKEN BREASTS WITH GARLIC BUTTER

Steps:

• Garlic Butter:.
• Mash butter, garlic, pepper and lemon juice together in small bowl. Butter should be of uniform texture and slightly coarse. Don not over mix to completely smooth texture or it will take too long to firm up.
• Place softened butter on a piece of plastic wrap and form into log, using plastic to form casing. Place butter in freezer to firm up until just before serving the meal. Butter will firm up faster if you place it directly on the freezer shelf.
• At last minute, remove plastic wrap and slice log into 8 pieces.
• Chicken:.
• Coat chicken with olive oil, salt and pepper in bowl.
• Grill, broil or pan-grill chicken 4 to 6 minutes on each side.
• Top with 1 to 2 slices of garlic butter. Serve immediately.