Total Time
40mins
Prep 15 mins
Cook 25 mins

This little dish can be done on the grill outside or in the kitchen in a skillet. The compound butter is good on so many other things. The chicken is so moist that if you microwave it the next day, it won’t dry out. Great cold, on a salad

Ingredients Nutrition

Directions

  1. Let butter come to room temperature.
  2. Add garlic, savory, salt and pepper.
  3. Mix in a stand mixer with a wire whisk attachment until butter lightens in color and increases in volume.
  4. Scrape out of mixing bowl and put into an airtight container for storage.
  5. While still soft, spoon compound butter into a 1 quart zipper bag and cut off a corner.
  6. With a small knife, make a small cut in the chicken to get the corner of the bag under the skin of the chicken.
  7. Squeeze butter under chicken skin until there is enough butter to form a thin layer over most of the meat.
  8. Season both sides of the chicken with the seasoning salt.
  9. Preheat oven to 350°F.
  10. Heat a large skillet over med-high heat.
  11. Add oil and place chicken in skin side down when oil is hot.
  12. Sear skin side and flip when it turns brown, no more than 1 minute.
  13. Once all breasts are flipped, place skillet in the oven and cook chicken to an internal temp of 170°F.
  14. If you are grilling instead, start cooking chicken skin side down over direct heat until skin turns golden.
  15. Flip chicken over and move to indirect heat until internal temp reaches 170°F.

Reviews

(1)
Most Helpful

I highly recommend this dish. We removed the skins before eating, and the chicken was incredibly moist and flavorful. I used Jane's Krazy Mixed Up Salt for the seasoning salt and reduced it down to just a pinch on each breast, but it was still a little too salty for us. Next time I'll try a different brand of seasoning salt. Definitely a keeper. Made for Pick-A-Chef. Thanks ROV Chef!

puppitypup September 16, 2007

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