A recipe for Grilled Chicken Breasts with Cilantro-Lime Butter. Follow the simple recipe instructions for Grilled Chicken Breasts with Cilantro-Lime Butter shared by other home cooking experts.
Ingredients
Cilantro-Lime Butter: 6 Butter; softened1 Lime
1 Shallot
3 Cilantro Leaves; minced
1/4 Salt And Pepper; to taste
1/8 Cayenne Pepper
Chicken And Marinade: 2 Split Chicken Breasts; with
-wings, skin and ; bones (1 1/2 pounds)
Salt And Pepper
1 Lime
2 Olive Oil
1 1/2 Cilantro Leaves
Directions
Cream the butter. Grate 1/2 Tsp. zest and squeeze 1 1/2 Tsp. juice from the lime. Beat zest and juice into the butter.Peel, mince, and stir in the shallot. Stir in the cilantro, 1/4 Tsp. salt, 1/4 Tsp. pepper, and cayenne pepper. Transfer mixture to a sheet of plastic wrap and roll into a 1-inch log; set aside. (Can refrigerate butter overnight or freeze up to 1 month.) For 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 Tsp. salt and 1/2 teaspoon pepper. Squeeze 2 Tbs.
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 (Can cover and refrigerate 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 Tbs. of herb butter.
