2018 Week 38 Grilled Chicken with chive/herb butter

Ingredients 

1/2 cup (1 stick) butter 

3 chives, minced 

1 TBSP fresh parsley

1 TBSP fresh thyme leaves 

2 lemons, halved, plus zest of 1 lemon and juice of 1/2 lemon 

4 boneless, skinless chicken breasts 

2 TBSP extra virgin olive oil 

Instructions 

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 butter mixture onto bottom third of plastic wrap then roll into log.  Refrigerate for hour or until firm. 
2. Bring grill to high heat.  Brush chicken with olive oil and season chicken with slat and pepper.  
3. Place chicken on grill along with lemon halves, cut side down.  Grill chicken until done. 
4. Slice chive and herb butter into 1/2 inch slices. 
5. To serve, squeeze gilled lemon over chicken and serve with a pat of chive and herb butter.