android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow


Official Weber® Website

Lemon-Butter Chicken Breasts with Asparagus

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Grilling Time

    41 to 43 min.

  • Prep Time

    20 min.

Ingredients
Instructions

the Ingredients

20151023095402 Row Poultry 54

Lemon Butter

  • 115 grams (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 280 to 340 grams
  • 680 grams asparagus
  • Extra-virgin olive oil
  • 1 lemon, cut into 6 wedges

Instructions

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

    Related Grill Skills

    Chopping Parsley
    Zest Then Juice a Lemon
    Mincing Garlic
  • 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 18 millimeters 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.
  • Transfer the remaining lemon butter to a small saucepan and melt over medium heat on the stove. Set aside.
  • Prepare the grill for indirect cooking over medium heat (180° to 230°C).
  • 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.

    Related Grill Skills

    Prepping Asparagus
  • Brush the chicken breasts with oil and season evenly with salt and pepper. Grill the chicken, skin side up, over direct heat, with the lid closed, until nicely marked on the bottom, about 5 minutes. Without turning the chicken, slide 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 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.
  • Grill the asparagus over direct 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.

Let's Gear Up

Recommended Tools

Let's Gear Up

Recommended Tools

    More Poultry recipes

    You May Also Like

    More Poultry recipes

    You May Also Like

    Weber uses cookies to ensure you a better service. By using our site, you agree to our cookie and privacy policy.