Butter Herb Garlic Grilled Chicken Recipe 445

BUTTER HERB GARLIC GRILLED CHICKEN RECIPE - (4.4/5)

Steps:

• Heat your outdoor grill to about 300-350 degrees. Lay the butterflied chicken on a parchment paper lined cookie sheet. Combine in a bowl the melted butter, oil, lemon juice, seasoning mixture, garlic, salt, pepper and chili flakes. Take a pastry brush and coat the underside of the chicken. Flip the chicken and coat the top side. Place on the hot grill (underside down), close the lid, and let the chicken cook about 60 minutes. Check occasionally making sure it's not getting too charred. Flip the chicken to the top side and cook another hour. Increase heat to 400. Flip bird again and cook another 30-45 minutes. Repeat on the other side. Chicken will be done when the legs/wings start separating from the bone. Remove and cover with doubled foil and let let the bird rest about 30 minutes. Do it caveman style and dig in!

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.

CHICKEN WITH GARLIC HERB BUTTER

Steps:

• Preheat oven to 475.
• Season with salt and pepper on both sides.
• Melt butter in a large skillet over medium heat. Drizzle in the olive oil.
• Add the chicken and cook for 2-4 minutes on each side until browned (but not cooked through).
• Transfer browned chicken to preheated oven (if not using an oven-safe skillet, transfer chicken to a greased baking dish first). Bake chicken for about 15 minutes until cooked through (internal temperature should read 165 degrees).
• In a small bowl combine butter, garlic powder, minced garlic, and fresh herbs (see notes for using dried herbs) and mash/mix with a fork until combined.
• When chicken is finished cooking, immediately top with a hearty spoonful of the garlic butter mixture. Allow it to melt over the chicken for a minute or two before slicing chicken. Enjoy!

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.

GARLIC BUTTER CHICKEN WITH HERBS

Steps:

• Set the oven temperature to broil.
• Combine the soft margarine with the minced garlic, the garlic salt, and the herbs.
• Spread the butter mixture over the chicken breasts.
• Place in the preheated oven for 15-20 minutes (or until no longer pink on the inside) basting and turning frequently.