Grilled Chicken Breasts with Cilantro-Lime Butter
Submitted by saki
Grilled chicken breasts marinated in lime and cilantro, topped with a zesty cilantro-lime compound butter spiked with shallot and cayenne. Grill or broil to juicy perfection.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
2 hrsA bright cilantro-lime marinade soaks into bone-in chicken breasts while a compound butter loaded with lime zest, shallot, and a pinch of cayenne waits in the fridge, ready to melt over the hot-off-the-grill meat.
The two-part approach is what separates this from a basic grilled chicken. The marinade seasons the meat through and through during a two-hour room-temp rest (or overnight in the fridge), while the butter adds a rich, citrusy finish that pools on the plate and begs for crusty bread.
Roll the compound butter into a log using plastic wrap so you can slice clean rounds right onto each breast at serving. That butter can be frozen for up to a month, so make a double batch when limes are cheap.
Chef Tips
- Two-hour marinade is a must. The lime juice needs time to penetrate the meat. Overnight in the fridge works even better for deeper flavor.
- Grill over medium-high, not screaming hot. Bone-in breasts need time to cook through without charring the outside. Flip once, about 7-8 minutes per side.
- Check doneness by piercing the thickest part. Clear juices mean it’s done. Pink juices mean give it another minute or two.
- Bring the butter to room temp before serving so it melts on contact with the hot chicken.
Variations
- Herb butter swap: Try basil and lemon zest in place of cilantro and lime for a Mediterranean spin.
- Spicy version: Double the cayenne in the butter and add a minced serrano to the marinade.
- Broiler method: Works just as well under a hot broiler on the top rack, same timing.
Ingredients
Directions
Butter:
Cream the butter.
Grate ½ teaspoon zest and squeeze 1½ teaspoons juice from the lime.
Beat zest and juice into the butter.
Peel, mince, and stir in the shallot.
Stir in the cilantro, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper.
Transfer mixture to a sheet of plastic wrap and roll into a 1-inch log; set aside.
Note: Can refrigerate butter overnight or freeze up to 1 month.
Chicken and Marinade:
Remove the top two thirds of each chicken wing, leaving the segment nearest the breast meat attached.
But off the knobby wing joints and scrape around the bones.
Sprinkle with 1 teaspoon salt and ½ teasoon pepper.
Squeeze 2 tablespoons lime juice into a nonreactive baking dish .
Stir in oil and cilantro and turn to coast each side of chicken breasts in the marinade.
Set chicken aside at room temperature for 2 hours.
Note: Can cover and regrigerate overnight.
Cooking:
If the cilantro-lime butter has been refrigerated, bring it to room temperature.
Heat a grill, or adjust oven rack to high position and heat broiler.
Grill or broil the chicken breasts until the juices run clear when pierced in the thickest part of the breast, turning once, 7 to 8 minutes per side.
Serving: Transfer chicken breasts to warm dinner plates and top each with a tablespoon of the butter.
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