Grilled Chicken with Herb Butter Recipe

Chicken breasts: Boneless, skinless pieces of chicken that cook quickly and evenly on the grill.

Herb butter: A mixture of softened butter and fresh or dried herbs that adds flavor and moisture to the chicken.

Olive oil: Used to brush the chicken, helping to keep it moist and adding a subtle flavor.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

To make this recipe vegan, substitute the chicken breasts with firm tofu or seitan. Use vegan butter for the herb butter. Marinate the tofu or seitan in olive oil, salt, and pepper before grilling to enhance the flavor.

• boneless, skinless chicken breasts - Substitute with extra-firm tofu: Tofu has a firm texture that can mimic the chewiness of chicken when grilled and absorbs marinades well.

• softened herb butter - Substitute with vegan herb butter: Vegan herb butter is made from plant-based oils and provides a similar creamy texture and herb flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with sea salt: Sea salt is a natural and minimally processed alternative that provides the same salty taste.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Crushed red pepper flakes add a different kind of heat and a bit of color to the dish.

• Allow the grilled chicken to cool down to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the chicken breasts in an airtight container. If you have multiple pieces, layer them with parchment paper to avoid sticking.

• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the herb butter fresh and the chicken moist.

• For longer storage, wrap each chicken breast individually in plastic wrap or aluminum foil. This provides an extra layer of protection against freezer burn.

• Place the wrapped chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.

• Freeze the chicken for up to 3 months. When you're ready to enjoy it, thaw the chicken in the refrigerator overnight.

• Reheat the chicken gently to maintain its juicy texture. Use a microwave, oven, or stovetop, adding a bit of olive oil or extra herb butter to keep it moist.

• If reheating in the oven, preheat to 350°F (175°C) and cover the chicken with foil to prevent drying out. Heat for about 15-20 minutes or until warmed through.

• For microwave reheating, place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.

• Enjoy your grilled chicken with a fresh side of vegetables or a crisp salad to complement the flavors of the herb butter.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover grilled chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the moisture in.
  4. Heat for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Optionally, brush with a bit more herb butter before serving to enhance the flavor.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or herb butter.
  2. Place the grilled chicken in the skillet.
  3. Cover the skillet with a lid to trap the steam and heat the chicken evenly.
  4. Cook for about 5-7 minutes, flipping halfway through, until the chicken is heated through.

• Microwave Method:

  1. Place the grilled chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through.
  4. Ensure the chicken is heated evenly and reaches an internal temperature of 165°F (74°C).

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the grilled chicken in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and optionally sear in a hot skillet with a bit of herb butter for added flavor and texture.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled chicken in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

• Grill: A cooking device that uses direct heat to cook food, perfect for achieving a smoky flavor and grill marks on the chicken.

• Tongs: A utensil used to flip and handle the chicken breasts on the grill without piercing the meat and losing juices.

• Basting brush: A tool used to apply olive oil and herb butter evenly on the chicken breasts.

• Mixing bowl: A bowl used to mix the softened herb butter.

• Meat thermometer: A device to check the internal temperature of the chicken to ensure it is fully cooked.

• Cutting board: A surface to place the chicken breasts before and after grilling.

• Chef's knife: A knife used to trim any excess fat from the chicken breasts before grilling.

• Measuring spoons: Tools used to measure the salt, pepper, and olive oil accurately.

• Aluminum foil: Used to tent the chicken breasts after grilling to keep them warm and allow the juices to redistribute.

Prepare ingredients in advance: Chop and measure all ingredients before you start cooking to streamline the process.

Use a grill pan: If you don't have an outdoor grill, a grill pan can save time and still give you those beautiful grill marks.

Preheat the grill: Make sure the grill is preheated to the right temperature to ensure even cooking and save time.

Make herb butter ahead: Prepare the herb butter in advance and store it in the fridge. This way, it's ready to use when you need it.

Rest the chicken: Let the chicken rest for a few minutes after grilling to lock in the juices and enhance flavor.