It's hard to consider chicken breasts bland, dry, or boring when they're slathered in cilantro butter! Don't fear fat! Yes, butter in obscene quantities isn't healthy, but fat = flavor, and in the case of this chicken, you don't need a whole ton of the accompaniment to liven the entire dish.
That being said, don't blame me if you want to lick up every last drop of the cilantro butter. We've had this chicken twice now, first when it was introduced to us by my mom when we were in Chicago for a weekend, and most recently I served it for a mid-week dinner party. Note--I didn't serve it on kale, but it looked too lonely by itself on the plate for the picture!
Yes, I said mid-week dinner party, meaning this entree is easy enough to whip together on a weeknight and yet classy enough to serve to guests. Although I didn't, I recommend serving with some bread on the side to sop up the excess butter!
One Year Ago: Hot Caprese Dip
Two Years Ago: No Bake Orange Creamsicle Cheesecake
Three Years Ago: Crockpot Eggplant Curry
Cilantro Butter Chicken
slightly adapted from Food Network
Ingredients:
-3 lbs (6 large breasts) boneless skinless chicken breasts, butterflied
-1/3 cup olive oil
-3/4 tsp kosher salt
-1/4 tsp freshly ground black pepper
for the cilantro butter- (you will have extra)
-1/4 pound unsalted butter, softened
-1/2 tbsp minced garlic
-2 tbsp minced red onion
-1/4 cup chopped fresh cilantro
-1/2 tsp garlic powder
-1/2 tsp kosher salt
-1/4 tsp freshly ground black pepper
-dash Worcestershire sauce
-juice of 1 lemon
-1 tbsp white wine (I omitted)
Directions:
1. To make the cilantro butter, whisk all ingredients until thoroughly combined. Refrigerate until ready to use.
2. To make the chicken, preheat grill over high heat. Lightly coat chicken with oil and sprinkle each evenly on both sides with salt and pepper.
3. Grill chicken breasts for 4-5 minutes each side, or until thoroughly cooked (internal temperature of 165F). Remove from grill and immediately top with cilantro herb butter. Serve as butter is melting.
