🍗 Lemon Butter Herb Chicken

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup (2 sticks) salted butter
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 cup fresh aromatic herbs, rough chopped (basil, sage, and optionally rosemary)

Optional sides:

  • Zucchini, summer squash, asparagus, or bell peppers for grilling

Instructions

  1. Preheat grill to 450°F.

  2. Melt 1 cup salted butter in a small saucepan over low heat.

  3. Stir in ¼ cup lemon juice and 1 cup rough chopped herbs until combined. Remove from heat and let cool slightly.

  4. Trim chicken and place in a large mixing bowl or zip-top bag. Pour marinade over chicken, ensuring all pieces are coated.

  5. Refrigerate and marinate for 30–60 minutes. Don’t exceed 60 minutes or the lemon will overpower the chicken.

  6. Remove chicken from marinade and grill until internal temperature reaches 165°F, about 6–8 minutes per side depending on thickness.

  7. Rest chicken for 5 minutes before serving alongside grilled vegetables.

Tips

  • Use a mix of basil and sage as the base, with rosemary as an accent—rosemary can dominate if you use too much
  • The marinade also works well brushed onto vegetables before grilling
  • For extra char, pat chicken dry before placing on the grill

Shopping List

Produce

  • 2 lemons
  • 1 bunch fresh basil
  • 1 bunch fresh sage
  • Fresh rosemary (optional)
  • Grilling vegetables: zucchini, summer squash, asparagus, or bell peppers

Dairy

  • 1 cup (2 sticks) salted butter

Meat

  • 2 lbs boneless, skinless chicken breasts