GRILLED BUTTER CHICKEN

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Grilled Butter Chicken


This Grilled Butter Chicken is a perfect example of how simple ingredients can yield extraordinary results. By using a butter-basting technique on the grill, you ensure the chicken breasts stay succulent and develop a rich, savory crust that olive oil alone can't achieve.

Butter-Basted Grilled Chicken Breasts

A simple, elegant preparation featuring golden-seared chicken infused with rich, melted butter.

The Ingredients

  • Chicken Breasts (Large, boneless)

  • Unsalted Butter (Melted, for basting)

  • Olive Oil (To help the seasoning adhere)

  • Salt (To taste)

  • Black Pepper (Freshly ground for the best aroma)

Preparation Steps

1. Prep the Cutlets

Slice the chicken breasts into even cutlets (or butterfly them) so they cook quickly and uniformly. Lightly rub each piece with olive oil—this prevents sticking and helps the spices stick to the meat.

2. Season Generously

Season both sides of the chicken with a good amount of salt and freshly ground black pepper. For the best flavor, do this just before the chicken hits the heat.

3. The First Sear

Preheat your grill or a heavy-bottomed skillet over medium-high heat. Place the chicken down and immediately brush the top surface with a layer of melted butter.

4. Grill and Baste

Grill the chicken for 8 to 10 minutes per side.

  • The Flip: Once you flip the chicken, generously baste the cooked side with more melted butter.

  • The Finish: Continue cooking until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).

5. The Rest

Remove the chicken from the heat and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.

Chef’s Versatility Tip

This chicken is incredibly versatile! If you have leftovers, they make an excellent protein addition to:

  • Creamy Pasta: Slice and toss with Alfredo or Pesto sauce.

  • Fresh Salads: Perfect for a classic Caesar or a balsamic garden salad.

  • Quesadillas: Shred the chicken and melt it between tortillas with plenty of cheese.

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