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Perfectly Grilled Chicken Breast with Chive Herb Butter

It's Summertime and that means it's time to break out the grill! One of our favorite recipes to date is this simple recipe for grilled chicken with chive and herb butter. It combines our summer favorites: grilling and herb gardens! So if you're looking for a deliciously easy summer meal, look no further.


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


1.In a small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out a large piece of plastic wrap on a clean counter. Spoon the butter mixture onto the bottom third of the plastic wrap, then roll into a log. Refrigerate for one hour or until firm.

2.Bring the grill to high heat and oil lightly. Brush the 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 the 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 the grill and move the chicken breasts to that side, keeping the other side of the grill on high heat. Remove lemons from the grill. Cook the chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.

4.Slice chive and herb butter into ½ inch slices.To serve, squeeze the grilled lemon half over the chicken breast and top with a pat of chive and herb butter. Enjoy

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