Grilled Peppered Chicken with Basil Butter
Elevate your weeknight dinner game with this Grilled Peppered Chicken with Basil Butter—a recipe that marries smoky, chargrilled perfection with a luxurious herb-infused finish. Juicy chicken breasts are marinated in a zesty blend of olive oil, garlic, lemon juice, and freshly cracked black pepper before being grilled to tender perfection. The real star, though, is the aromatic basil butter, delicately flavored with fresh basil and a hint of lemon zest, melting over the warm chicken for an irresistible sauce. Quick to prepare and bursting with vibrant flavors, this dish is perfect for summer barbecues or cozy indoor grilling sessions. Serve it with a crisp salad or roasted vegetables for a balanced, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Salt
- 2 teaspoons Black pepper, freshly cracked
- 4 tablespoons Unsalted butter, softened
- 2 tablespoons Fresh basil leaves, finely chopped
- 0.5 teaspoon Zest of lemon
- 1 tablespoon Vegetable oil or non-stick spray
Instructions
Place the chicken breasts on a cutting board and gently pound them to an even thickness using a meat mallet or rolling pin.
In a large bowl, combine olive oil, minced garlic, lemon juice, salt, and 1 teaspoon of freshly cracked black pepper. Whisk the marinade together.
Add the chicken breasts to the bowl and coat each piece thoroughly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for enhanced flavor.
While the chicken marinates, prepare the basil butter by combining the softened butter, chopped basil leaves, lemon zest, and the remaining 1 teaspoon of black pepper in a small bowl. Mix until well blended. Transfer the basil butter to a piece of wax paper and roll it into a small log. Refrigerate until firm.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates with vegetable oil or use non-stick spray.
Remove the chicken from the marinade and place it on the grill. Discard the leftover marinade.
Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Avoid overcooking to maintain juiciness.
Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices.
Slice the chilled basil butter into rounds and place a piece on top of each chicken breast just before serving. The butter will melt and create a delicious, aromatic sauce.
Serve the grilled peppered chicken hot with your favorite sides, such as steamed vegetables or a fresh salad.
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 217.3 g | 435% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
