The secret to the best grilled chicken, in my opinion, is a Salt Sisters rub (my favorite is the Garlicky Mushroom) and a homemade herb butter. So easy to make and always a crowd pleaser!
Grilled Chicken Breasts
Salt Sisters Garlicky Mushroom Rub
1/2 cup (8 tablespoons) salted butter
1 to 3 teaspoons finely chopped fresh tender herbs of choice (Italian parsley, dill, thyme, rosemary)
1 clove garlic, minced
Rub the Salt Sisters seasoning on both sides of the skinless, boneless chicken breasts. Throw breasts on your grill and cook 4-5 minutes per side or until they reach 165 degrees. I like to undercook my chicken breasts slightly, remove from the grill, cover with foil and allow to rest for 10 minutes. They will continue to cook under the foil and will be juicy every time.
While chicken is resting, top each breast with some herb better. When you are ready to serve, the butter will be melted into the chicken and add so much flavor. D.E.L.I.S.H.
HERB BUTTER RECIPE
Leave butter out at room temperature until it softens.
Mince your fresh herbs of choice and grate the lemon, if using.
Put the softened butter in a bowl. Add the herb and zest and using a fork, mash it all together until thoroughly combined.
Scoop butter on to a piece of waxed paper or plastic wrap.
Shape in to a log by rolling it in the paper. Roll, wrap and close the ends. You can store in the refrigerator or freezer. Just allow to soften slightly before using.
