Equipment
Ingredients
Herb Butter
- 60 g unsalted butter, softened to room temperature
- 10 g fresh parsley, finely chopped
- 2 garlic, minced
- 3 g kosher salt
- 2 g black pepper
Chicken
- 4 bone-in, skin-on chicken breast halves
- 15 ml olive oil
- 6 g kosher salt
- 3 g black pepper
Nutrition (per serving)
Method
In a mixing bowl, combine the softened butter, chopped parsley, minced garlic, 3g of kosher salt, and 2g of black pepper. Mix thoroughly until the herbs and seasonings are evenly distributed throughout the butter.
Gently slide your fingers under the skin of each chicken breast to separate it from the meat, creating a pocket. Divide the herb butter evenly and stuff it into each pocket. Press down gently on the outside of the skin to flatten and spread the butter evenly over the breast meat.
Place the stuffed chicken breasts on a clean plate and transfer them to the refrigerator to chill for 30 minutes. This allows the butter to solidify, preventing it from melting out immediately when it hits the hot grill.
While the chicken chills, preheat your grill to medium-high heat, targeting 200 C or 400 F. Set up the grill for two-zone cooking by keeping one side hot for direct grilling and the other side unlit for indirect roasting.
Remove the chicken from the refrigerator. Rub the outside of the chicken skin completely with the olive oil, then season evenly with the remaining kosher salt and black pepper.
Place the chicken breasts skin-side down on the direct heat side of the grill. Grill uncovered for about 3 minutes until the skin is blistered, crispy, and easily releases from the grates.
Carefully flip the chicken breasts and move them to the cooler, indirect heat zone of the grill. Close the grill lid and roast for 25 minutes, or until a meat thermometer inserted into the thickest part of the breast reads an internal temperature of 74 C or 165 F.
Transfer the fully cooked chicken to a clean cutting board or serving platter. Let the meat rest for 10 minutes before slicing or serving, allowing the interior juices and melted herb butter to redistribute evenly.
Chef's Notes
- Using bone-in, skin-on chicken breasts provides natural insulation. The bone prevents the lean breast meat from drying out, while the skin acts as a protective blanket to hold in the flavorful melting butter.
- Ensure your butter is fully softened at room temperature before mixing. Avoid microwaving the butter, as melting it separates the milk solids and fats, ruining the creamy texture required for a compound butter.
- The two-zone grilling method is non-negotiable for this recipe. Direct heat gives you that satisfying crispy skin, while the indirect zone slowly roasts the thick breast safely to 74 C or 165 F without burning the outside or causing dangerous flare-ups from dripping butter.
- If you have leftover compound butter, form it into a small log, wrap it in parchment paper, and freeze it. It works wonderfully melted over steaks or stirred into freshly cooked pasta.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: Reheat gently in a 175 C or 350 F oven until warmed through to avoid drying out the breast meat.
