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Jul 4, 2014

Lemon-Butter Chicken Breasts with AsparagusRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 41 to 43 minutes

Grocery List

Fresh Produce

  • 1.5 lb asparagus
  • .25 oz fresh Italian parsley
  • 3 garlic cloves
  • 2 lemons

Meat / Poultry / Seafood

  • 4 chicken breast halves (with bone and skin), each 10 to 12 oz

Oil and Spices

  • .25 cups extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Dairy

  • .5 cups unsalted butter

Ingredients

Lemon butter

  • ½ cup (1 stick) unsalted butter, softened
  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced

  • Kosher salt
  • Freshly ground black pepper
  • 4 chicken breast halves (with bone and skin), each 10 to 12 ounces
  • 1½ pounds asparagus
  • Extra-virgin olive oil
  • 1 lemon, cut into 6 wedges

Instructions

  1. In a small bowl mash the lemon butter ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper, until thoroughly blended.

  2. Carefully lift the skin from each chicken breast, leaving the skin closest to the breastbone attached. Slide a paring knife under the skin and, without puncturing the skin, cut three to four slits in the flesh, each about ¾ inch deep. Spread 1 tablespoon of the lemon butter on the flesh of each chicken breast, pushing some of it into the slits. Lay the skin back in place.

  3. Transfer the remaining lemon butter to a small saucepan and melt over medium heat. Set aside.

  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  5. Remove and discard the tough bottom of each asparagus spear by grasping at each end and bending it gently until it snaps at its natural point of tenderness, usually about two-thirds of the way down the spear. Drizzle the asparagus with oil and season evenly with salt and pepper.

  6. Brush the chicken breasts with oil and season evenly with salt and pepper. Grill the chicken, skin side up, over direct medium heat, with the lid closed, until nicely marked on the bottom, about 5 minutes. Without turning the chicken, move over indirect medium heat, close the lid, and continue cooking until the meat is opaque all the way to the bone, about 30 minutes more. About 5 minutes before the chicken is done, brush the tops with some of the melted lemon butter and then turn the breasts over, skin side down. Slide over direct medium heat, close the lid, and continue cooking until the skin is brown, basting once more with the lemon butter. Remove from the grill, cover, and let rest 3 to 5 minutes.

  7. Grill the asparagus over direct medium heat, with the lid closed, until crisp-tender, 6 to 8 minutes, turning occasionally. Arrange the asparagus on a serving platter and drizzle with the remaining lemon butter. Serve the chicken warm with asparagus and garnish with lemon wedges.

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 12, 2014

Terry F

Lemon-Butter Chicken

Very good recipe

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 26, 2014

Linda B

Outstanding Dinner

Made this recipe with chicken thighs since we're dark meat lovers and it was awesome. My husband said it was the best chicken he's ever tasted, and he even loved the asparagus in spite of the fact that he's not usually crazy about asparagus! Definitely make this again!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Lemon-Butter Chicken Breasts with Asparagus

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