Chicken Breast w/ Cilantro Lime Butter
Source of Recipe
Meryl
Recipe Introduction
Original poster's notes: This is wonderful. Instead of the chicken halves, I just used skinless, boneless breasts and it worked fine.
List of Ingredients
CILANTRO LIME BUTTER:
6 T. butter - softened
1 small lime
1 small shallot
3 T. fresh cilantro - minced
1/4 t. salt and pepper, to taste
1/8 t. cayenne pepper
CHICKEN AND MARINADE:
2 whole split chicken breasts with wings
salt and pepper
1 medium lime
2 T. olive oil
1 1/2 T. fresh cilantro - minced Recipe
FOR THE CILANTRO LIME BUTTER: Cream the butter. Grate 1/2 t. zest and squeeze 1 1/2 t. juice from the lime. Beat zest and juice into the butter. Peel and mince the shallot. Stir into the butter. Stir in the cilantro and salt, pepper and cayenne. Transfer mixture onto a sheet of plastic wrap and roll into a one inch log; set aside. (Can refrigerate butter overnight or freeze up to one month.)
FOR THE CHICKEN AND MARINADE: Remove the top two thirds of each chicken wing, leaving the segment nearest the breast meat attached. Cut off the knobby wing joints and scrape around the bones. Mix 2 T. lime juice, olive oil, cilantro, 1 t. salt and 1/2 t. pepper. Put chicken in a plastic zipper bag and pour marinade over. Marinate for 2 hours or overnight.
COOKING: Bring butter to room temperature. Heat a grill or adjust oven rack to high position and heat broiler. Grill or broil the chicken breasts until the juices run clear when pierced in the thickest part of the breast, turning once, 7 to 8 minutes per side.
SERVING: Transfer chicken breasts to warm dinner plates and top each serving w/ a tablespoon of herb butter. Serves 4.
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