No need for marinade, all that’s required is a hot grill for simply-seasoned chicken breasts. The real flavor booster comes straight from the fridge in the form of Chive and Herb Butter slices, melting decadently over the hot chicken breasts and topped with a squeeze of the grilled lemon’s juices.

Herbed Grilled Chicken Breasts

Prep Time: 1 hour, 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 55 minutes

Yield: 4 chicken breasts

Serving Size: 1 chicken breast

Herbed Grilled Chicken Breasts


  • 1/2 cup (1 stick) salted butter, 2 cubes, 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 small bowl, combine butter, herbs, lemon zest and lemon juice until well mixed. Lay out large piece of plastic wrap on 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 and oil it lightly. Brush 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 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 grill and move the chicken breasts to that side, keeping other side of grill on high heat. Remove lemons from grill. Cook chicken for 8-12 minutes or until 185 degrees internal temperature, turning once if needed.
  4. Slice chive and herb butter into 1/2 inch slices.
  5. To serve, squeeze grilled lemon half over chicken breast and top with pat of chive and herb butter.

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