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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This little dish can be done on the grill outside or in the kitchen in a skillet. The compound butter is good on so many other things. The chicken is so moist that if you microwave it the next day, it won’t dry out. Great cold, on a salad Ingredients:
1 lb unsalted butter |
1/4 cup chopped garlic |
1 tablespoon summer savory |
2 tablespoons kosher salt |
2 tablespoons ground black pepper |
4 chicken breast halves, bone in skin on |
2 tablespoons seasoning salt |
1 tablespoon olive oil |
Directions:
1. Let butter come to room temperature.
2. Add garlic, savory, salt and pepper.
3. Mix in a stand mixer with a wire whisk attachment until butter lightens in color and increases in volume.
4. Scrape out of mixing bowl and put into an airtight container for storage.
5. While still soft, spoon compound butter into a 1 quart zipper bag and cut off a corner.
6. With a small knife, make a small cut in the chicken to get the corner of the bag under the skin of the chicken.
7. Squeeze butter under chicken skin until there is enough butter to form a thin layer over most of the meat.
8. Season both sides of the chicken with the seasoning salt.
9. Preheat oven to 350°F.
10. Heat a large skillet over med-high heat.
11. Add oil and place chicken in skin side down when oil is hot.
12. Sear skin side and flip when it turns brown, no more than 1 minute.
13. Once all breasts are flipped, place skillet in the oven and cook chicken to an internal temp of 170°F.
14. If you are grilling instead, start cooking chicken skin side down over direct heat until skin turns golden.
15. Flip chicken over and move to indirect heat until internal temp reaches 170°F.
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